Clarified Butter Or Ghee Recipes
CLARIFIED BUTTER
Clarified butter, or ghee, is pure butterfat-butter with the milk solids and water removed. It can be used as a sauce by itself, a base for other sauces or as a cooking agent. Make this delicious and versatile staple at home!
Provided by Land O'Lakes
Categories Sauce and Condiments Butter Cooking Dairy
Yield 3/4 cup
Number Of Ingredients 1
Steps:
- Melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat.
- Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to bottom of pan. Cover; store refrigerated.
- Use clarified butter for frying and sautéing. Use it in place of oil; it works the same, but adds a great buttery flavor.
Nutrition Facts : Calories 110 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 0 milligrams, Carbohydrate
CLARIFIED BUTTER OR "GHEE"
ghee is wonderful for baking, frying, even taking straight for ayurvedic medicine. all the good fat is there without the proteinaceous impurities of butter. if you are a vata type like me, eating ghee often is enjoyable and healthful!
Provided by Bonnie bonbon
Categories Asian
Time 22m
Yield 1/2-1 cup
Number Of Ingredients 2
Steps:
- set saucepan on stove on medium-low setting.
- put butter in pan.
- once butter is melted, turn setting up to medium.
- butter will crackle and bubble and foam and make a lovely smell for about 20 minutes.
- once foam begins to clear and smell becomes more"roasted", promptly take pan off stove.
- filter butter through a tea or coffee filter to remove impurities (little white bits-- foam may be removed as well, either way is okay).
- transfer ghee to jar, store at room temperature (up to one month) or in fridge (up to one year).
EFFORTLESS CLARIFIED BUTTER (AKA GHEE) IN THE OVEN
Make and share this Effortless Clarified Butter (Aka Ghee) in the Oven recipe from Food.com.
Provided by Andtototoo
Categories Very Low Carbs
Time 1h21m
Yield 20 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 300°F.
- The oven needs to be on low heat.
- Cut the butter into large chunks and put it into an oven proof dish.
- Something like a souffle dish will work, but just make sure that the bottom of the pan isn't too wide, or the butter will cook too quickly and you won't have time to get that nice roasted flavor.
- Put the butter into the oven for one hour.
- At that time, the impurities will have separated from the butter, but it probably won't have darkened in color to show that it has that roasted flavor.
- Keep checking the butter every 10 minutes until it darkens several shades.
- Remove the butter from the oven and let it cool for about 10 minutes, and then spoon off the impurities on the top of the butter.
- Pour the butter through a fine metal mesh strainer.
- Store the clarified butter, covered, in a cool dry place.
Nutrition Facts : Calories 162.8, Fat 18.4, SaturatedFat 11.7, Cholesterol 48.8, Sodium 169.8, Protein 0.2
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- Place the butter in a large heat-proof jar such as a Mason jar. Cover with a layer of cheesecloth and attach with a rubber band. Place the jar in the middle of a heavy skillet – cast iron or carbon steel is ideal. Place the skillet over low heat.
- Alternatively, place the butter in a 2-quart light-colored stainless-steel saucepan. Cover the pot with a small, overturned fine-mesh sieve that fits over the saucepan to catch any splatters. Place over low heat as directed.
- At first the butter will melt, then the water will begin to boil out, then the milk solids will aggregate, sink to the bottom. When the liquid is clear, you've got clarified butter. Keep cooking until the butter begins to brown and you've got ghee. This entire process will take 1 to 1 1/2 hours depending on the butter, the pan, the heat, etc.
- When the liquid butter is clear and deep gold with tiny bubbles rising from the bottom, the ghee is done. Strain through a fine sieve, cool to room temp, then cover tightly to store on the counter or in the fridge. The brown bits on the bottom of the jar are also delicious. I usually enjoy them on ice cream.
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