What is clarified butter? Well, it is what is left after you remove the milk solids from regular butter. Clarified butter has a higher smoke point than regular butter, making it ideal for cooking foods at higher temperatures. Foods cooked with clarified butter have a richer taste and a very nice aroma too. Try it out, you will know what I mean. It does not burn as easy. It is also known as ghee in many parts of the world.
INGREDIENTS
2-4 Sticks Unsalted Butter
PROCESS
1. Put all the sticks of unsalted butter in a pan over low heat and melt.
2. Let it simmer until the melted butter does not look murky anymore. This will take a while. Keep stirring every 15-20 minutes so that the milk solids don't stick to the bottom of the pan as they separate.
3. Once the milk solids float to the top and the butter looks clear underneath, strain the milk solids out completely (for longer shelf life) and the clarified butter is ready to use.
4. It will go back to a thicker consistency as it cools.
Tip: Store in the refrigerator for a longer life or store at room temperature for everyday use.
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