better butter, better ghee

A common question I get is the difference in brown butter, clarified butter, and ghee. Here’s a quick summary:
- Brown Butter: has milk solids, can’t use for intense cooking.
- Clarified Butter: milk solids not toasted & removed.
- Ghee: milk solids toasted & removed

// RECIPE //
Yield: These 8 sticks of butter gave me roughly 32oz of ghee!

1️⃣ Add however much unsalted butter you want to a heavy bottomed pot and melt on med heat.
2️⃣ Slowly stir and you’ll see it get frothy. Leave it on low heat to get rid of all the water content or alternatively you can skim the foam if your pan/pot is too small or to save some time.
3️⃣ Once you hear crackling and then see boiling, put the heat to the lowest setting to maintain a simmer. You can also skim more foam if needed here.
4️⃣ You’ll see the color slowly change from yellow, to gold, to darker golden. You’ll also see the milk solids rise to the top and then fall to the bottom and also turn dark brown.
5️⃣ At this point, very carefully move the pot off heat and the residual heat from the pot will continue to toast the milk solids without burning them.
6️⃣ Let it cool completely and then strain into a clean airtight jar by using a sieve with a cheesecloth on top.
7️⃣ Store in a dark cabinet and it’ll solidify within 1-2 days.
8️⃣ Optional: use the leftover browned milk solids on some rice mixed with sugar, in your pie crust / cookies, or even roti/breads!

#shorts #ghee #clarifiedbutter

[rootedinspice]

The first ghee video mentioned is the big batch I made with my mom - old vid but it’s on IG/TT! Also some FAQs I get on ghee below:

1. The toasted milk solids you’re left with can be used in roti or other breads, pie crust, cookies, or even just mixed in with some rice and sugar!

2. Ghee can also be made directly from milk but you need a lot of time and patience to slowly collect your cream day by day and then churn your butter and then make the ghee.

3. Brown Butter: has milk solids, can’t use for intense cooking. Clarified Butter: milk solids not toasted & removed. Ghee: milk solids toasted & removed.

4. No need to refrigerate your ghee, just keep it in your cabinet in an airtight container!

[Sevenseasick]

Being Irish, it's so funny hearing Kerrygold be classified as expensive and posh abroad

[OneTwentyOver]

I love to see our Irish produce have an impact on other cultures food in a positive way.

[seaherne]

I'm from Ireland so it always blows my mind to think that Kerrygold isn't standard butter everywhere else. But our cows get that good good Irish grass. 😊

[pmackenzie]

I am an American grass-fed Kerrygold butter man. The taste, texture, and softness sold me years ago.. The cheap, pale yellow American embarrassment-butter with zero flavor and high water content can just sit on the shelf. Thank you Ireland!!!!

[purpleheart]

Well my mama made ghee from Malai ( thick layer of cream that forms on milk ) it's so delicious and those brown white grains are extracted out from ghee and than sugar is sprinkled on them it makes such a tasty sweet ❤️

[kriyasheeli]

I barely remember: my grandma in 80s or 90s after making ghee,
She used to mix steam rice with that brown left over and feed us. It was a treasure based on the very little qty comes out.
I hope I remember it right, was called godhari or so

[jujub]

Kerry Gold is literally the best butter 🧈

[claukura]

it's so cool seeing foreigners loving Irish butter !

[salonikullar]

Traditionally ghee is made from the cream that rises to the top when you boil milk. You collect it with every packet of milk you boil on a daily basis and keep storing it in the freezer. Then when you have a sufficient amount you cook it till it turns golden brown and the solids start to toast and collect at the bottom. Then you store it in any jar or container and yeah ✌️

[MadisonFalcoFoods]

I am so glad you addressed the write off! I hate when YouTubers pretend they can’t do that

[ceejay]

Kerrygold FTW!! always worth the money if flavour is the goal

[rashmi]

My mom makes ghee by saving the cream/malai from milk and the residue that you get from it is much darker and just more in quantity. that residue is edible ofc and we sort of put it in aloo matar. best combo ever. idk if it has a word in any other language but in my mother tongue its called mayadu.

[priyas]

Yes girl, kerrygold butter is the best for Ghee. Take it from a South Indian mom who cooks everyday..

[fleabaguette]

You could almost say that the results were.... so much "butter" hehe 🤭

[I_YELL_ALOT]

Wait I never knew ghee could be made from butter, I've only seen my mother and my grandmother make ghee from Malai (the thick cream that forms on top of milk) it definitely takes a longer period of time but worth it ig.

[chikariarikukuto]

The making process actually makes such a difference. I've always had ghee from churned milk cream at home but when I started living on my own .... I started making it from malai. And the taste is slightly nutty and better. Shelf life is also better. Growing up I never had ghee because of distinct smell but this one I love ❤

[elle]

I hope you didn't throw away the solids! They're delicious as parantha stuffing or just with plain white rice and salt.

[shurbagirl]

In egypt we call the brown left over stuff "morta" we salt it and spread it on bread, its so delicious 🤤

[allisonscanlan]

Kerrygold truly is so much better both in taste and for your health. So tasty 😋