Clarified butter what is it

Technically, it's not the butterfat but the water in the butter that's boiling—that's a good thing, since we want the water to cook off. The foam will ultimately sink to the bottom of the pot as the butter continues bubbling away.

You'll know that it's nearly done when the bubbling activity calms and then mostly ceases, evidence that the water is finally gone. At that point, pour the remaining butter through cheesecloth or a coffee filter to remove the browned bits.

And there you have your clarified butter—no longer quite as flavorful as regular butter, but also able to tolerate higher cooking temperatures, and not nearly as fragile. In a small saucepan, melt butter over medium-high heat. Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface. Bring to a boil; the milk proteins will become foamy. Lower heat to medium and continue to gently boil; the milk proteins will break apart.

As butter gently boils, milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease. Adjust heat as needed to continue boiling off water without scorching milk solids. Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids.

Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep at least 6 months in the refrigerator. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. I think some herb was in it and was lovely. Have you any ideas please?

I would love to see more. I would love to know what pantry items you consider essential. Thanks in advance. Hi Colleen, this posts here may help! Soooo good! I will use a small skillet next time as the 4 sticks overcooked a bit. Thankfully not burnt, just a nuttier flavor and slightly darker in color than it should be. Nagi, thanks a ton!

Mine came out a little too dark too. Hi Nagi, I would absolutely love to hear what you cook when you go camping!

In your it says to strain the butter through a paper towel. Could you also use cheesecloth to strain and separate the butter? Love this! Process lasts hours and leaves a heavenly smell all around. Thank you! We spread it on bread with a dash of salt. What did I do wrong? Thanks for taking the time to reply. When I used it for the first time for popcorn it just burnt. Mine does look darker than yours.

Thanks for this, ghee is so expensive to buy. I made this recipe for ghee today and I was so happy with the outcome. Your directions and video were perfect! Never even knew this could be done so easily…. I knew exactly what to expect! Again, this is a valuable recipe and I will use this over and over. Thank you Nagi! I must be psychic! Before I had the chance, your new popcorn recipe arrived! How did you know? Or, how did I know! I used to make ghee this way…until I discovered how easy it is to make a whole load in the slow cooker.

I can use at least 6 x gm unsalted butter at one go. I use ghee A LOT so this method works so well. I am so interested in this method Carole! I want to try your method with the slow cooker so I can make a lot more at once and hopefully less likely to burn it! Thanks for sharing! This is the one place where you really do need to read the comments. I think I burned mine because I was waiting for the foam to disappear. The slow cooker option sounds perfect!

Just whipped up a batch and tried on some fresh popcorn, very nice indeed, I do like popcorn on grand final days so thanks heaps Nagi. Ghee also makes the best popcorn. It takes like movie popcorn especially if you salt it just before eating!

By definition drawn butter is just another term for melted butter. Some chefs believe drawn butter is clarified while others say it isn't clarified, only melted. If a recipe calls for drawn butter check to see if there is any more information listed. If it's for any kind of seafood, like dipping lobster, melted butter is just fine. If it's for frying or sauteing, clarifying butter would be a better option.

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.