Effortless Clarified Butter Aka Ghee In The Oven Food

CLARIFIED BUTTER

Steps:

• Melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat.
• Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to bottom of pan. Cover; store refrigerated.
• Use clarified butter for frying and sautéing. Use it in place of oil; it works the same, but adds a great buttery flavor.

SIMPLE GHEE

Steps:

• Melt butter in a large skillet over low heat until butter starts to foam and boil, about 10 minutes. Push the foam to the side, without stirring, to see if butter is clear, bright, and golden.
• Remove skillet from heat and add salt; cool for about 2 minutes.
• Pour butter through a fine-mesh strainer or cheesecloth to remove foam and particles into a glass container. Ghee will thicken and turn slightly translucent. Store in refrigerator.

EFFORTLESS CLARIFIED BUTTER (AKA GHEE) IN THE OVEN

Steps:

• Preheat oven to 300°F.
• The oven needs to be on low heat.
• Cut the butter into large chunks and put it into an oven proof dish.
• Something like a souffle dish will work, but just make sure that the bottom of the pan isn't too wide, or the butter will cook too quickly and you won't have time to get that nice roasted flavor.
• Put the butter into the oven for one hour.
• At that time, the impurities will have separated from the butter, but it probably won't have darkened in color to show that it has that roasted flavor.
• Keep checking the butter every 10 minutes until it darkens several shades.
• Remove the butter from the oven and let it cool for about 10 minutes, and then spoon off the impurities on the top of the butter.
• Pour the butter through a fine metal mesh strainer.
• Store the clarified butter, covered, in a cool dry place.

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).