How to clarify butter – This rare process will give you the best quality of clarified butter!
Milk solids are the major culprits when smoke and burns are formed in cooking, so eradicating them is the best idea so that you can carry out your cooking process for the longer duration as well as you can cook at a higher temperature. Milk solids even spoil the butter, or it causes the butter to become rancid over a certain period. When you know how to clarify butter properly, it would certainly help your many upcoming recipes and will increase their shelf life.
Clarified butter is numerous times called drawn butter. Clarified butter is a type of cleaned butter obtained after eradicating certain solids from the butter so that the cleaner and pure fats are left. In this simple process, a classic unsalted butter is usually melted gently, which allows milk solids to get separated from the translucent golden shaded liquid and any remaining water particles get evaporated. You might have been entirely unaware that cooking with clarified butter has its unique plus points when it comes to health or even a gourmet flavor, these benefits would certainly enchant your heart when it comes to frying recipes!
Gourmet Flavor of Clarified Butter!
Well, the clarified butter might taste little different and little less rich as compared to regular butter, it is genuinely suitable for cooking specific recipes that involve frying like pancakes. Clarified butter bursts with an exquisite gourmet flavor and has a pleasant fragrance, when you fry it in animal fats or other types of oil it evokes an aromatic flavor. If you have been looking out to learn the kosher cooking, let me tell you that clarified butter is most suitable for dairy and it is not preferable to use it while cooking meat dishes.
Benefits of Clarified Butter
One of the most amazing things about clarified butter is that it will never become grainy or cloudy when you refrigerate or re-melt it. And that’s why clarified butter is preferred by many when they cook specific kind of baked goods. Clarified butter will also prove to be very helpful when you prepare a smooth hollandaise sauce. Clarified butter can be the savior for those who deal with lactose intolerance issues as all the milk solids are eradicated. Those who have specific milk allergies should stay away from clarified butter because little traces of milk are always present in butter even after the clarification process.
Preparing your own clarifies butter is a convenient and easy-peasy process that you can attempt at your home if you properly learn how to clarify butter. Here I am going to disclose the most comfortable and most convenient idea on how to clarify butter. Though I have I mentioned the recipe for 1 cup of butter, you could double up all your ingredients and can easily prepare more amount of it. Whenever I make clarified butter, I always prepare extra quantity to store it in the refrigerator. Before starting with the process, go through some common queries that are always asked by many readers so that you can broaden your horizon about some common facts on how to clarify butter.
Is clarified butter healthier than butter?
Well, if you closely pay attention to the number of calories and fats in ghee and butter, then you would realize that there is no significant difference between these two. Ghee and butter have almost similar nutritional profiles, and their nutritional qualities are almost identical. However, when you remove the milk from butter to prepare the clarified butter, you could get numerous benefits from it, basically because you steer clear from lactic acid and can prefer high-temperature cooking.
What’s the difference between butter and clarified butter?
Regular butter is prepared from milk solids, butterfat and water. Clarified butter has a lovely transparent golden butterfat remaining after the milk solids are removed, and water is evaporated. In simple words, clarified butter is a classic butter that only has a pure fat.
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Does clarifying butter remove the salt?
Clarifying butter is the simple process where milk solids and water are eradicated. But not salt content. Once your butter is completely clarified, salt does not dissolve completely in the fat but majorly sticks to the proteins present in the bottom.
Is ghee same as clarified butter?
Ghee is popularly known as an Indian clarified butter. Ghee has a deep golden color as butter is normally cooked for a more extended period. However, ghee is completely free of milk solids, just like the clarified butter and only pure fat. The simple step to prepare ghee is to strain after the milk solids start caramelizing, just like the normal clarified butter.
Can I use clarified butter in cookies?
You can use clarified butter to enhance the natural flavor of baked goods. Clarified butter evokes the most unique, nutty flavor in normal classic baked items. I have used clarified butter to prepare my chocolate chip cookies, and the recipe turned out great.
How long does it take to clarify butter?
The complete process to prepare the clarified butter can approximately take 45 minutes.
Does clarified butter taste like butter?
So if you ask me whether clarified butter tastes better than normal butter, I would readily agree on the benefits of the clarified butter over the normal butter. Clarified butter has a more intense flavor, as clarified butter is free of water, milk solids; thus, it tastes more regal and silkier than regular butter. Clarified butter even has a more creamy texture and buttery taste.
Does clarified butter go bad?
Ghee or clarified could be spoiled if you don’t store it well. You can keep the clarified butter in an unopened form in a dark and cool place for up to 9 months though it isn’t necessary that it should be refrigerated. An opened jar of clarified butter could be stored on your countertop for a maximum of 3 months. Besides this, if you want to store an opened jar, it should be refrigerated for one year.
Is clarified butter the same as unsalted butter?
Clarified butter is many times called drawn butter, it is a type of clean butter which is free of certain solids, and only pure fat is leftover.
Why is my clarified butter cloudy?
There are no unique processes of how to clarify butter as you are merely eradicating the milk solids and water! Butter could look a little cloudy when it is just clarified, and after some time, it begins to become clearer. You can check if the process is done if the oil is golden shaded and clear.
How to Clarify Butter (Easy step by step process)
Ingredients
- 1 cup Unsalted butter
- Small sized saucepan
- Mesh strainer
- Cheesecloth
- Heat safe bowl
- Sealed container To store clarified butter
Instructions
- Take a small, heavy-bottomed pan and keep butter in it. Keep heat flame on medium-low intensity. Allow the butter to melt very slowly. Wait patiently while the butter is melting, do not raise the heat flame. Keep your process slow and on medium heat flame. Also, avoid stirring the butter while it’s melting, let it melt naturally.
- You would see a foamy white layer on the top after butter is wholly melted. To simply skim the foam, you can use a spoon and skim the layer from the surface, but be careful to leave the pure fat that is remaining.
- Take off the maximum foam from the top surface. Do not freak out when few tiny spots are remaining; you can strain those specks later. If you want, you can utilize the milk solids for other delicacies which will enhance their flavor. You can stream it on foods such as hot rice, pasta.
- Take out the butter from heat and give it a rest of five minutes. Keep a wire mesh strainer ready on a heat-safe bowl. Get many layers of cheesecloth and line the strainer with them. You can use a coffee filter if you don’t have access to a cheesecloth. Your process will be lengthier, but it also works the same way.
- Very gently tilt the pan and stream the melted butter upon the cheesecloth. Only stream the golden butterfat and remove the remaining traces of foam.
- When you finally reach the bottom part of the pan, you would find more milk solids, so skip pouring these through the cheesecloth. Just finish the process when there is no butterfat remaining, and only milk solids remain.
- Take a container and stream clarified butter into it, seal the container. Store the clarified butter in the refrigerator. Clarified butter would be easily solidified by refrigerating, but you can anytime liquefy it by heating.
