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How to make clarified butter at home
Instructions
Tips
- 1
Use butter with the highest fat content – no less than 82.5%. Margarine and spreads are absolutely NOT suitable: they contain vegetable fats and you will not get clarified butter.
- 2
The heat should ALWAYS be at the minimum. A high temperature will burn the milk protein and the butter will turn bitter. Patience is the key to a quality result.
- 3
Strain through SEVERAL layers of cheesecloth – this will remove even the tiniest particles. I use a similar principle in other homemade dairy products.
- 4
Do not cover with a lid while the butter is hot – condensation inside will shorten the shelf life. Only after it has cooled completely.
Video
FAQ
How does clarified butter differ from ordinary butter? +
Clarified butter is butter from which the water and milk protein have been removed. Only the pure fat remains, which gives a number of advantages: (1) it keeps longer – up to 9 months in the refrigerator versus 2–3 for ordinary butter; (2) it does not burn during frying – it "smokes" at 250 °C, while ordinary butter does so at 150 °C; (3) it is better absorbed by the body; (4) it suits people with lactose intolerance (the lactose is removed with the protein). The drawbacks: a lower content of B-group vitamins, and it is more calorific.
How much clarified butter do you get from 1 kg of ordinary butter? +
Where can clarified butter be used in cooking?
Clarified butter is versatile: frying (meat, vegetables – it does not burn), baking (it gives a characteristic "caramel" aroma), greasing baking tins, adding to porridges and soups, Eastern dishes (pilaf, Eastern sweets – an essential ingredient), Indian cuisine ("ghee" is exactly this clarified butter), greasing finished dishes (potatoes, pasta). On its own, it is served with porridges, on sandwiches, with vegetables. Its aroma is far richer than that of ordinary butter.
Can clarified butter be stored at room temperature? +
Yes, unlike ordinary butter, clarified butter can be stored at room temperature for up to 1 month. Without the milk protein it does not "spoil" like ordinary butter. The conditions: a dark, cool place, a tightly closed lid, and no contact with water. In the refrigerator – up to 9 months. In the freezer – up to 1.5 years. It is convenient to keep a small supply at room temperature for current use (it is softer and easier to scoop with a spoon), and the main stock in the refrigerator.
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