Clarified Butter Food

CLARIFIED BUTTER

Steps:

• Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.
• Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.
• What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.

CLARIFIED BUTTER (HOW TO CLARIFY BUTTER)

Steps:

• Cut the butter into 1-inch pieces.
• Heat the butter over low heat in a copper bottomed saucepan.
• When butter has melted, remove it from the heat and let stand for 4 minutes.
• Careful not to disturb the layers of melted butter, pour all of it through two layers of cheesecloth; discard the solids and froth that are left on the cloth.
• The remaining butter is clarified!
• Keep chilled until use; clarified butter can be stored in the refrigerator, staying chilled in an airtight container, for up to a month.

CLARIFIED BUTTER

Steps:

• Place butter pieces in 4-cup glass measuring cup. Microwave on high 2 minutes. Remove from microwave and let stand 1 minute. Spoon off foamy top layer. Spoon clear (clarified) butter into small bowl. Discard any milky liquid at bottom of measuring cup.

GHEE (INDIAN CLARIFIED BUTTER)

Steps:

• Line a sieve with 3 layers of cheesecloth and set over a jar.
• Bring butter to a boil in a small heavy saucepan over medium heat. Once foam completely covers butter, reduce heat to very low and continue to cook, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching closely and stirring occasionally to prevent burning, until milk solids on bottom of pan are light brown and liquid is golden, translucent, and fragrant, about 3 minutes. Remove from heat and strain through cheesecloth-lined sieve into jar.

CLARIFIED BUTTER OR "GHEE"

Steps:

• set saucepan on stove on medium-low setting.
• put butter in pan.
• once butter is melted, turn setting up to medium.
• butter will crackle and bubble and foam and make a lovely smell for about 20 minutes.
• once foam begins to clear and smell becomes more"roasted", promptly take pan off stove.
• filter butter through a tea or coffee filter to remove impurities (little white bits-- foam may be removed as well, either way is okay).
• transfer ghee to jar, store at room temperature (up to one month) or in fridge (up to one year).