How To Make Ghee And Clarified Butter
Ghee is a clarified butter that is a staple in Indian cuisine. It is made by simmering butter until the milk solids separate and then straining them out. This leaves behind a pure, golden fat that has a high smoke point and a rich, nutty flavor. Ghee is often used in cooking, baking, and frying. It can also be used as a spread or condiment.
Clarified butter is similar to ghee, but it is not simmered as long. This results in a butter that has a lower smoke point and a milder flavor. Clarified butter is often used in baking and frying.
Ingredients
- 1 pound (454 grams) unsalted butter
- A heavy-bottomed saucepan
- A cheesecloth-lined strainer
- A glass jar or container
Steps:
- Melt the Butter: Place the butter in a heavy-bottomed saucepan over medium heat. Stir the butter constantly until it melts completely.
- Simmer the Butter: Once the butter is melted, reduce the heat to low and let it simmer gently. Stir the butter occasionally to prevent it from scorching.
- Remove the Milk Solids: As the butter simmers, the milk solids will start to separate and rise to the top. Skim off the milk solids with a spoon and discard them.
- Strain the Butter: Once the butter is clear and golden, remove it from the heat. Pour the butter through a cheesecloth-lined strainer into a glass jar or container.
- Cool and Store the Butter: Let the butter cool completely before storing it in the refrigerator. Ghee can be stored in the refrigerator for up to 6 months.
Conclusion
Ghee and clarified butter are versatile cooking fats that can be used in a variety of dishes. They have a high smoke point, which makes them ideal for frying and baking. They also have a rich, nutty flavor that can add depth and complexity to dishes.
