Clarified Butter Quick And Easy

Step by step instructions on how to clarify or make Clarified Butter. Clarified Butter in French Cuisine is used to make various sauces like Hollandaise and Béarnaise Sauce. It gives a great flavour and silky texture to many dishes. Have you ever sautéed something in butter wanting that rich buttery flavour, but ended up with a burnt Butter flavour instead? Here I will show you how to remove the Milk Solids that are the reason your Butter burns, resulting in a pure liquid gold, Clarified Butter.

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Makes - 300g

Ingredients -

500g - Unsalted Butter

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[LadyPrincessDiana]

Just did a quick research about clarified butter, so I thought I'd post my findings here for those interested: the smoking point of normal butter is 130° C, while the smoking point of clarified butter is 250°C.
This process not only allows the butter to be kept much longer, but it also makes it easier to digest, especially for lactose intolerant people.

It weird that I live in a region of France that prides itself for its butter (and dairy products in general), but I've never seen this sold in supermarkets. With so many benefits, you'd think it'd be advertised a lot and that it'd sell well... But then again, before your videos, I didn't know what it was, so perhaps I just never paid attention. I'll try to see if I can find some next time I shop. Otherwise, I'll just make it following your recipe!

[johnscanlan]

I just made my first batch of Ghee today following your instructions. OMG it was so easy and it came out perfectly. I was really surprised at how clear it was after I poured the Ghee into a jar.

[frogfoot]

I usually lightly simmer my butter for about 20 minutes or so which will make the milk solids stay on the bottom of the pot better. I generally have to skim off the milk proteins from the top of the butter several times during the process. Then I strain the clarified butter twice using cheese cloth. My result is a much clearer and golden clarified butter. Clarified butter has a much higher smoke point which makes it great for frying but also great for sauces, vegetables, seafoods, and shrimp boils.

[rashidajasat]

Lovely Thankyou ! I use the
milk solids in my roti ( chapati )
dough ! Easy the make the ghee
I usually use salted butter but I
guess it’s best to use unsalted
butter, pour out the good stuff
And use the bottom stuff to
Cooking or dough !

[peterdewberry]

I usually make ghee, I made clarified butter today, using your recipe. It turned out great, thank you. I usually save the butter, it is very tasty over vegetables.

[jgbw]

I've literally just tried this, following your instructions. Got a couple of jars. One for myself. One for a friend.
Next stop, your chicken kiev recipe. I live in the Netherlands where it's not possible to find Kiev. I love Chicken Kiev.

[drmichaela.riccioli]

Morning
Thank you
My technique too
In France we get more lactose on the surface
I clarify 2kg every month and a half
Have a nice day

[mommom]

Your vedio was very helpful and interesting. You Chef Jack are a very talented/teacher...God bless you.

[GypsyCurls]

Thank you for this. I made it today! I didn't realize how simple it would be.

[LatteBrown]

Don't get rid of the milk solids! Depending on your tastes use it on vegetables or my favorite popcorn.

[spoonsentiment]

Its really nice and too easy. Thanks for sharing this recipe.

[chaddamp]

Thanks Jack ..you ok? we'll be making this when we need more !!

[frankus]

Thanks, A tea strainer also works to skim off the whey/solids

[dianakavanagh]

I use "clarified butter" (the best OIL ever) all the time, wherever oil is required, instead of using other toxic oils, (except for extra virgin olive oil in salads)
Clarified butter or Ghee, has a very high smoke point, and is much better than all other cooking oils, which have a very low smoke point.

[CloudWalkBeta]

i get the feeling you should mention making use of the milk solids, they are called mawa and apparently are useful in making sweets or adding to stews and creamier recipes...

[veejay]

I learned something and understood the science of it so definitely a thumbs up! :)

[nunnavera]

This was very helpful! Thanks for sharing, dear Chef!)

[johnscanlan]

Thanks for the excellent demonstration. Now how do you store your clarified butter? Do you leave it out on your kitchen counter or do you refrigerate it?

[stevedavid]

Thanks for sharing this, once completed does the butter return to a solid again once in the fridge? I would use clarified butter sauces.

[mericet]

When your milk solids stopped sticking to the spoon, I wonder if that was because the spoon had heated up?
You started with a cold spoon so a small amount of butter would have solidified on contact, making the milk solids stick.
I fresh spoon might have helped.