Sometimes referred to as "drawn" butter.
Butter is made up of butterfat, milk solids, and water. Clarified Butter is the translucent golden butterfat left over after the milk solids and water are removed. When butter is melted it settles into three layers. The top layer is a thin layer of foam and water. The thin bottom layer is the milk solids. The majority middle layer is the butterfat, i.e., clarified butter.
The easiest way to make clarified butter is to melt the Butter in an uncovered double boiler for 30 minutes. The double boiler assures a low enough heat to avoid the butter burning and the 30 minutes is long enough for the water of the top layer to evaporate, leaving behind only foam solids.
Once heated this way, discard the top and bottom layers and you have clarified butter left. There are lots of ways to do this. One is to transfer the melted butter to a clear and narrow container, but wide enough for a turkey baster, and after settling, "draw" off most of the middle layer with the baster. Hence the alternate name of "drawn" butter.
If all the water has evaporated from the top layer, I prefer to pour the butter through a fine strainer or filter into a clear narrow container and checking if there is any of the top or bottom layer left to remove.
Another method is to allow it to solidify in the refrigerator and then separate the middle layer from the top and bottom layers.
Always use the best unsalted butter you can buy. Cheap butter contains lots of water and chemicals, plus it burns much faster.
Clarified Butter has a higher smoke point of 375°F so it can be used to cook at higher temperatures without burning. The lack of water means no splattering.
Clarified Butter won't spoil as quickly. It can be stored in sealed jars without refrigeration for about half a year or refrigerated for about a year. For that reason sometimes when butter is on sale at the holidays, if I over buy and the expiration date nears, I turn it into clarified butter.
And lastly, due to the absence of milk solids, clarified butter is well tolerated by the lactose intolerant.
Ghee, often used in Indian dishes and also known as brown butter, is nothing more than Clarified Butter that was heated until the milk solids turned brown. To make Ghee, continue heating over low heat and stirring occasionally, until the milk solids turn light brown, the butterfat deepens to golden and becomes fragrant with a rich aroma reminiscent of popcorn. Immediately remove from the heat. If you heat it too long it will have an unappealing burnt taste. Use a heavy bottomed skillet or saucepan instead of the double boiler to make Ghee.
Source: Derived from Internet research.
Yield: 1 cup
Nutrition Facts per Serving:
14g Fat (99.5% calories from fat)
0g Dietary Fiber
Exchanges per Serving:
Copyright 2006-2024 by Keith Langeneckert. All rights reserved.