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What is Clarified Butter

What is Clarified Butter?

October 06, 2017
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Clarified butter should be called “liquid gold.” It’s a secret weapon in the kitchen. Once you know how to make it (and why you should), you’ll always have some on-hand.

So, What is Clarified Butter?

First off, butter is made up of three things: butterfat, water, and milk solids. Milk solids are the reason butter starts to burn at a lower temperature than something like olive oil. When you clarify butter, you remove all the milk solids and water, but are left with the butterfat. This creates a higher smoke point, which makes clarified butter ideal for cooking and sautéing. The process is simple; it just takes a little time because of the low cooking temperature.

How to Clarify Butter

Start with butter. You can use salted or unsalted. Melt it in a skillet over low heat.

Continue cooking over low heat, without stirring, while the butter foams and bubbles. The spattering (if there is any) is a good sign the water is evaporating. Not stirring is important, as you want the milk solids to sink to the bottom of the pan. Remove from heat and let stand about 5 minutes. Carefully skim the foam off the top of the butter. Slowly strain the butter through cheesecloth over a fine mesh sieve to catch all of the milk solids that were at the bottom of the pan.

Clarified butter is great for sautéing fish, cooking vegetables, or making hollandaise or other sauces. It can be stored it in your refrigerator for about a month. Let us know how you use clarified butter in your kitchen!

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It is called GHEE in India and has been in use for centuries! Undiluted fresh milk is boiled and cooled; thereafter some acidic substance or chymosin is used to convert the milk into curd. The set curd is churned vigorously and butter is extracted. The butter is heated as discussed in your article and strained. The result is pure golden ghee with a very pleasant smell that can be used for a variety of cooking purposes.

Posted October 14, 2017 by Ravishankar