Clarified Butter Recipe The Easiest Way To Prepare It Homemade
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
Provided by Alton Brown
Time 50m
Yield Approximately 1 1/4 pounds clarified butter
Number Of Ingredients 1
Steps:
- Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
CLARIFIED BUTTER
We make clarified butter to remove the milk solids, which are what burn when cooking with high heat. Keep a jar in the fridge to use for pan frying, or to drizzle over veggies, rice and, of course, seafood! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 3/4 cup.
Number Of Ingredients 1
Steps:
- In a small heavy saucepan, melt butter over low heat. Simmer until solids separate from fat, about 10 minutes, but do not allow butter to brown. Remove from heat; skim and discard surface foam., Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.
Nutrition Facts : Calories 130 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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HOW TO MAKE CLARIFIED BUTTER: CLARIFY BUTTER IN 2 EASY
From masterclass.com
- 1. Bring a stock pot of water to a simmer over low heat. Place the butter in a heavy-duty kitchen bag and seal. Set bag into stock pot, taking care to keep the bag off the bottom of the pot. When the butter melts completely, transfer the bag to the refrigerator with one corner of the bag at the bottommost position. It is helpful to chill the bag in an ice bath or container of water to help maintain the position.
- 2. Once the clarified butter has solidified, take the bag out of the fridge, hold over a bowl, and snip the bottom corner to let the milk and solids drain into the bowl. Rinse the block of solidified clarified butter under a faucet for a few seconds, then dry to remove any remaining milk solids. Now you have clarified butter that can be cut into pieces for storage in the fridge or freezer, or melted down for immediate use.
- Become a better home cook with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Chef Thomas Keller, Alice Waters, Gordon Ramsay, and more.
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