Home Recipes Sides Clarified Butter (Ghee) Clarified Butter (Ghee) Ingredients Preparation Nutrition Comments Ingredients Preparation Nutrition Comments Clarified Butter (Ghee) How To Make The Best Clarified Butter? 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. Why make ghee? 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. GOOD TO KNOW : The best chefs use clarified butter in their BBQ skewer and butter chicken recipes. It is also essential when making a delicious Hollandaise sauce and goes perfectly well with cooked vegetables or mashed potatoes. 5 ingredients or less Economical Under 30 minutes Basics By:Pamela Rousseau, RD, Registered Dietitian Preparation 5 min Cooking 5 min 1 cup (250 ml) Piece of cake (easy) Ingredients Système métrique Système impérial Clarified butter Butter - ½ lb ½ pound 227 g To discover! Preparation Passer en mode cuisine Clarified butter 1. 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. 2. Once the butter has completely melted, shut off the heat and let cool a few minutes. Then, remove the foam with a spoon. 3. With a ladle, collect the clarified butter while carefully avoiding the whey. 4. If necessary, sift the ghee. Should ghee be kept in the refrigerator or at room temperature? 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.
