The whole process of making clarified butter or ghee takes under 15 minutes. Note however that when salted butter is used, the salty flavour is concentrated when the butter has been reduced, salted butter also tends to create more foam, making it difficult to observe the colour change. Ingredients usedīutter: Salted or Unsalted butter can be used to make clarified butter You can always double or triple this recipe to make more at a time if you prefer. This recipe uses one cup of butter to produce about ¾ cup of clarified butter. In the refrigerator, it lasts longer, up to one year. Long shelf lifeĬlarified butter and ghee has a long shelf life and can be stored away from sunlight at room temperature for up to 3 months. This is perfect for stir-frying, searing, frying, or even making the most amazing popcorn which stays crisp for hours.
Using clarified butter with its heat-sensitive component which is milk solids removed, you have this amazing liquid with a higher smoke point. This creates a burnt flavour in the dish being prepared. These oils have a lower smoke point.Ī low smoke point means that the oil starts to reach a burning and smoking point earlier, sometimes before the food has been fully cooked. Higher smoke point than most common cooking oilsĬlarified butter has a higher smoke point than most common cooking oils like canola, sunflower or coconut oil. With the milk solids trapped in the strainer, you’re left with clarified butter or ghee. It is then poured through a strainer lined with cheesecloth or paper towel and into a heatproof bowl or jar. This allows the water to evaporate and the milk solids to separate from the transparent liquid. Clarified butter or ghee is made when the butter is slowly melted over low heat.
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