How to Make Clarified Butter

[flamingninja]

For those wondering, milk solids are great on anything youd spread butter on. You can fry hash browns in the clarified butter, then add some solids on top before eating. Same goes for pancakes or toast

[mitchellminer]

Watch out for the water boiling under the fat. I stir constantly on higher heat.
Ghee and brown butter require cooking the milk solids to get a butterscotch taste.
Let the butterfat cool, and the cooked solids sink to the bottom. Pour off the ghee and save the browned solids for egg topping.
It is easy and useful. Ghee doesn't burn.

[ramezaziz]

Subtle difference between clarified butter and ghee is that ghee is cooked a bit longer so that it loses as much moisture as possible. This gives it a longer shelf life.

[adamwilson]

Ghee and clarified butter are technically different, ghee is a longer cook to caramelize some of the milk solids giving a bit of the nutty brown butter taste

[coldus]

So the the next time i host a brunch, ill offer some "mimosas" and wait for the reaction.

[npvuvuzela]

I too enjoy drinking a nice tall glass of clarified butter in my living room after a hard days work.

Keeps my joints healthy and lubricates everything in the body.

[defghi]

Can you do anything with the left-over milk solids?

[Xenochetemist]

"Constipation be gone!" drink.

[Misano-Red]

Anyone with an AGA; simply add the butter to a saucepan and place the saucepan at the rear part on top of the AGA, not on the hotplate.
After an hour, the milk solids will sink to the bottom of the saucepan.

[TheFlashBlur]

This is how I learned, but i think the microwave method is honestly unbeatable. Couldn’t be easier

[MadMonk]

I boil the butter for 10-15 minutes to get as much water out of it as possible. Then let sit for an hour or so to allow the milk solids to precipitate to the bottom. I skim off anything left remaining on top and pour into a container through cheese cloth. It lasts for weeks on the counter top, or months in the refrigerator (or would it if I didn't use it all long before that would be a problem.)

[juffurey]

Never imagined frying hash browns in butter that must be heavenly

[donscott]

I make ghee from high percentage fat, heavy cream in a sauce pan. Heat until it separates and burn away the solids. What remains is the best, and sweetest, ghee

[Theshakychef]

I’ve been waiting for some clarity on this subject

[ThanePL]

Oh Ghee!! 😂 Jack drinking butter like fine wine, love you guys

[andrew]

Ghee is the fat part of butter, solids are the protein part of butter, so you can use the solids wherever you use milk/cream/butter for the flavor function and where it won't burn (mash, bread, etc).
If you burn the solids just strain them, ghee will be ok. And if, ,burn” the ghee, you get brown butter (nutty aroma, delicious). Simplified concepts for yt comment.

[ThePiratePaddy]

The butter god just takin a sip of his creation 😂😂😂

[rowananderson]

Why does the milk float to the top in one case and sink to the bottom in the other?

[reassuranceneeder]

made this for the first time at work a couple weeks ago. can’t wait to try it again with this method

[Kwisatz_HaderachXIII]

What can you do / make with the milk solids?