Clarified butter aka “ghee” is a butter when the milk solids are boiled out and removed. It is used for a variety of culinary sauces, frying, sautéing and many more. Use clarified butter instead of oil for a better caramelization!
Ingredients for clarified butter:
Butter: Unsalted butter or salted butter.
How to make clarified butter:
Melting butter: Melt butter in a heavy bottom saucepan on low heat. The milk solids will start to rise up. Do not melt your butter on high heat or else it will burn.
Removing milk solids: Use a spoon to remove the milk solids. Keep your butter on low heat until there is no more milk solids. Strain butter through a cheese cloth if needed, into a glass jar.
Storing: Allow butter to cool and store in the fridge.
- 1 lb of unsalted butter
- In a heavy bottom saucepan melt your butter on a low heat. The milk solids will slowly start to rise. Do not put your butter on high heat or else you will end up burning it.
- Use a spoon to remove the milk solids. Slowly allow the milk solids to rise up, until you start to notice there aren't any more.
- Strain the clarified butter through a cheese cloth if needed, into a glass jar and allow to cool. Store in the fridge.