how to make clarified butter or ghee at home with unsalted butter?

Question

Believe me food cooked in it is tasty as it has a high melting point and you have to use so little in amount. The flavor is good and has practically no transfats. Urmil

Answer 1

Making clarified butter is very is very simple. It just takes some patience. you need to start with at least a pound of butter though or it just won't work.

Heat butter gradually over medium low heat in a saucepan until foam rises to the top, skim it off from the edges of the pot with a large cooking spoon. Do not let the butter boil. Repeat until no more foam rises and you'll have clarified butter.

The more butter you melt at one time the easier it is to skim off the of the foam.


I've been told ghee is the same thing but I don't know if the process is any different.

Answer 2

To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form. The top layer is a white foam or froth (the whey proteins) and should be skimmed off with a spoon. The milk solids will drop to the bottom of the saucepan and form a milky layer of sediment. What is left in the middle is a pure golden-yellow liquid called clarified butter. When you have skimmed all the white foam from the surface of the clarified butter, and it has stopped bubbling, remove the saucepan from the heat. Let the butter sit a few minutes to allow the milk solids to further settle to the bottom, and then strain the mixture through a fine sieve or a cheesecloth-lined strainer. The liquid collected is the golden-yellow clarified butter (butterfat) that can be covered and stored several months in the refrigerator. Chilled clarified butter does become grainy.
Always start with 25% more unsalted butter than the amount of clarified butter needed.
Hope this helps..

Answer 3

Being a former chef and having made holladaise sauce in restaurant for years and for up 100 people, the best way and a way not to burn or scorch the butter is either in a pot of water with a pyrex measuring cup, set over the heat, do not boil the water just simmer or use a stainless steel bowl the same way, this way once the butter has melted turn off the heat, let it stand for 5 minutes, then skim the foam off the top and carefully pour the yellow clear bit into another vessel, the milky part at the bottom os good for making mashed potatos, keep it and cool it, when you make them add a piece to add a creamy buttery taste, or in a cream sauce as both a seasoning and flavour enhancer.

Answer 4

1 pound unsalted butter

Using a medium saucepan, heat butter on medium heat.
Allow butter to melt and bring to a boil, stirring. You will notice that the oil will sepatate itself. The top will begin to froth; remove froth.
Allow the oil to become clear. Once, clear, remove from heat and allow to cool for 15 minutes.
After cooling, strain ghee through a very fine strainer into container or jar, or through 3-5 layers of cheesecloth.
Put lid on container and store on shelf.

Answer 5

Take a small saucepan put the butter in and heat over med-low heat till the butter separates. Pour the clarified butter off the top and discard the milk solids.

Answer 6

Easy..
You just put some butter in a warm pot on the stove
and keep it hot....Not too hot....
The solids will soon separate and you can pour the ghee off..

Answer 7

Where's the recipe?