How To Make Clarified Butter Ghee And Brown Butter Recipes
GHEE
Provided by Alton Brown
Categories condiment
Time 12m
Yield Slightly less than 1 pound of ghee
Number Of Ingredients 1
Steps:
- Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
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.
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- Add chunks of butter to a small saucepan. Over medium heat, melt the butter until a foam begins to form on the surface.
- Reduce heat, so that butter reaches a slight simmer, and cook for 15-25 minutes. In this time frame the butter will start to go clear, and the milk solids will sink to the bottom of the pan. The butter may stop foaming, and then re-foam for a second time. This indicates you're getting close!
- Stir the butter to help the milk solids at the bottom to cook. The milk solids will begin to brown, and caramelize.
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- Use a small or medium saucepan or small skillet with a silver base so it's easier to see when milk solids are golden.
- Leave to simmer for 10 minutes - it will start to foam at about 5 minutes, then at 7 minutes most of the foam will be gone, and by the end the foam should be almost all gone.
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