Clarified Butter
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.
- You can heat it to a higher temperature because you removed the milk solids that can normally burn.
- The smoke point of Clarified Butter is 485 degrees where as regular butter is 325-375 degrees.
- By evaporating the water, the butter doesn’t splatter.
- 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.whatscookingamerica.net
Ingredients – Just butter!
Place the butter in a small saucepan
and heat over medium heat.
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.
Remove from the heat and carefully pour
the butter through cheesecloth and a strainer.
Pour it into a clean dry glass jar with a lid.
Store covered on the counter
or in the refrigerator.
Clarified Butter
http://www.InDianesKitchen.com
Ingredients
- 2-4 sticks butter, salted or unsalted
Directions
- Place the butter into a heavy bottom saucepan over medium heat.
- Heat until the butter comes to a simmer. Maintain a gentle simmer until the middle layer becomes clear and golden.
- Skim off all of the foam with a spoon and discard.
- 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.
- Store covered on the counter for up to 6 months or in the refrigerator for up to a year.
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Categories: Condiment/Spread, Milk Based
Yes you right it is called Ghee in Hindi language.. 🙂
One of my fellow bloggers posted they used Ghee and I had to ask what it was…lol That is how I came about my post today. Have a great day!
You too have a wonderful day !! 🙂 !!
Hello and Good morning. Since you are talking about butter, would it also be Oleo too?
I have been trying to find out about Oleo without results. I am going through Mark’s grandmothers’s recipes and there are a lot with Oleo.
When a recipe says Oleo, just use butter in equal amounts instead. I honesty never use margarine/Oleo. It is just my personal preference. I feel there is no better flavor than butter and it is the difference in a good tasting recipe or a great tasting recipe.
Thank you. I know I only use butter, even when it calls for shortening or margarine. Every time I see the word oleo, i think of oreo’s.
Hahaha maybe they would taste better than Oleo in the recipe😀 Oh heck, just skip the recipe and eat the Oreo’s…hahahaha
haha, hmm. Do you have a recipe for do it yourself oreo cookies?
No but here is a great Whoopi Pie Cookie recipe. Chocolate cake like cookies with frosting in the middle. One of my favorites!http://indianeskitchen.com/2017/04/24/whoopie-pies
Thanks for sharing the recipe. The butter in the picture looks quite clean after the recipe is applied. A must try.
I think my favorite thing about this is how long it can sit on the counter…not that it would ever last that long in our house…hahaha Thank you!
So lovely it is
Thank you!
Great post ! We, Indians, love to use ghee for making sweets and desserts.
I figured that since it is in so many of your recipes! I think you were the one I had to ask what it was a while back because I didn’t know. So I researched it and decided to make it. So glad I did! Thanks!
I don’t remember that, but it is so nice that you have done some research on this.
Oh very interesting & buttery! Haha!
LOL thanks!
Thank you for clarifying that Diane – I always wondered when I heard the expression.
You’re very welcome Linda!
That’s really interesting to know the process of making ghee with store bought butter… I use ghee almost everyday in my cooking and it’s quite healthy too. 😊
It was very simple to make let alone it has an amazing flavor!
So well explained and indeed very easy to make at home!
Thank you so much! I find it fascinating! Who in the world ever figured this out…lol
This is so good like this on mashed potatoes and popcorn. My grandma did this and I never knew what it was called. 💗💗
It is also great on seafood! I love it with crab legs or lobster. It has so much flavor. I will have to try mashed potatoes and popcorn next. Also I may try it on sweet corn. Thank you Lisa for a great idea!
Sweetcorn! Yes! That would be absolutely delicious 💗
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.
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!