Clarified Butter Recipe - Butter Ghee Recipe
Also called drawn butter. Regular butter is made up of butterfat, milk solids, and water. Clarified butter is the translucent golden butterfat left over after the milk solids and water are removed. In short, clarified butter is just butter that contains only pure butterfat. It has a higher smoke point than regular butter, thus allowing you to be able to cook at higher temperatures, and won't spoil as quickly.
Clarified butter and ghee are not the same. Ghee is clarified butter that has been cooked longer to remove all the moisture, and the milk solids are browned (caramelized) in the fat and then strained out. This gives a rich nutty taste. Ghee has a longer shelf life, both refrigerated and at room temperature. It is traditionally used in Indian cuisine.
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Type of Butter Used: Always use unsalted butter. Use organic butter or the best butter you can purchase. Cheap butter contains lots of water and chemicals, plus it burns much faster. When making clarified butter always start with at least 25% more unsalted butter than the amount of clarified butter needed, as the volume is reduced during the melting and straining process.
Type of Pan Used: Use a heavy bottomed and deep stainless steel pan. Make sure the pan you will be using is clean and dry.
Low Heat: Use low heat so the butter will not burn. Yes, turning up the heat will melt the butter faster, but the milk solids may begin to burn. For fast melting, cut the unsalted butter into pieces and melt slowly in a heavy saucepan for approximately 30 minutes.
Storing clarified butter and ghee: They can both be stored, covered, without refrigeration in a glass or earthen jar for about six (6) months. At room temperature, they become semi-sold. With refrigeration, they both harden and can be stored, covered, for about one 91) year. Do not let any water get into your clarified butter or ghee jar. A drop of water can easily promote bacteria and spoil them.
Using clarified butter and ghee: Clarified butter and ghee is great for sautéing because it doesn't burn as easily as ordinary butter. It is useful in all kinds of sauce making, especially the butter-based sauces like Hollandaise and Béarnaise. It is also a delicious accompaniment for lobster or crab. Use then in place of regular butter in your cooking.
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