Clarified Butter

 

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Clarified Butter is also called Ghee or Drawn Butter. You have probably heard these names before but maybe you did not know what it was exactly. According to Wikipedia, the name Ghee originated from the Indian subcontinent. It is used in South Asian and Middle Eastern cuisines. They also use it for traditional medicine and in religious rituals.

Clarified Butter is a process where certain solids are removed from the butter. The only thing that remains is the pure butterfat. In this process, when the butter is slowly melted, the milk solids separate from the clear golden liquid and any water in it will evaporate.

Here are some advantages to making Clarified Butter.

  1. You can heat it to a higher temperature because you removed the milk solids that can normally burn.
  2. The smoke point of Clarified Butter is 485 degrees where as regular butter is 325-375 degrees.
  3. By evaporating the water, the butter doesn’t splatter.
  4. With the water gone, when you bake with it, it can’t develop gluten.

In addition to all the benefits I mentioned above, Clarified Butter can be stored covered without refrigeration in a glass jar for about 6 months. With refrigeration it can be stored for about 1 year.

Sources:

http://www.wikipedia.org

http://www.whatscookingamerica.net

 

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Ingredients – Just butter!

 

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Place the butter in a small saucepan

and heat over medium heat.

 

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Heat until the butter comes to a simmer,

maintaining a gentle simmer until the

middle layer becomes clear and golden.

Skim off all of the foam with a spoon.

 

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Remove from the heat and carefully pour

the butter through cheesecloth and a strainer.

 

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Pour it into a clean dry glass jar with a lid.

 

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Store covered on the counter

or in the refrigerator.

 

Clarified Butter

http://www.InDianesKitchen.com

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Ingredients

  • 2-4 sticks butter, salted or unsalted

Directions

  1. Place the butter into a heavy bottom saucepan over medium heat.
  2. Heat until the butter comes to a simmer. Maintain a gentle simmer until the middle layer becomes clear and golden.
  3. Skim off all of the foam with a spoon and discard.
  4. Remove the butter from the heat and carefully pour the butter through a strainer covered with cheesecloth into a clean dry glass jar with a lid.
  5. Store covered on the counter for up to 6 months or in the refrigerator for up to a year.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

 

 

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29 Comments »

  1. Ghee is made from goat milk only. Cows are sacred in south and goats like sheep in north to Simla I lived out there studying Asian foods aged 17. Adored the place and the people. Curry is perfect for hot day meal with lamb or chicken but it is British India that invented the spices mixed in beer for soldiers in mash anything.It was called stir about if just flour garlic and spices. we brought back a whole world of Indian ways that today add another layer of English language and food desires. I love really mad hot Madras curry over baked chicken or roast on bed of Basmati rice. Here I can grow almost all spices but not ginger. I buy that. I liked your article as another slant on Bombay food.

    Liked by 1 person

    • I love reading how different recipes are in other areas! I wish I had the time and money to visit other countries! I find it so fascinating and love hearing about your ways! Thank you so much!

      Like

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