Clarified butter, also known as ghee, is kind of like a purified butter. In fact, it’s quite easy to make! The butter is first melted and then decanted in order to seperate it from casein and whey, so that all that’s left is butterfat.
When compared to regular butter, this clarified version has a much higher smoke point. Indeed, ghee can withstand temperatures up to 485 °F (250 °C) before starting to blacken. Classic butter, however, can only go up to 350 °F (175 °C). Cooks therefore prefer ghee for high temperature cooking processes. Plus, clarified butter remains as liquid as oil when kept at room temperature.
Over low heat, slowly melt the butter without stirring.
When melting, the butter should create foam on the surface. This foam is casein, a milk protein. At the bottom of the pan, there should also be whey forming. This whitish liquid is made from the remaining milk and water particles.
Once the butter has completely melted, shut off the heat and let cool a few minutes. Then, remove the foam with a spoon.
With a ladle, collect the clarified butter while carefully avoiding the whey.
If necessary, sift the ghee.
Many people simply keep their clarified butter at room temperature. However, since it’s possible that ghee still contains tiny milk particles, it’s better to keep it in the refrigerator. In the cold, it will probably solidify. Just heat it again when you want to use it in a recipe.
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