Clarified Butter
I love the taste of butter without the milk solids for cooking food on the stovetop and roasting in the oven. Clarified butter has a higher smoking point without the dairy!
By: Heather Bursch
Equipment
- 1 cheesecloth or nut bag
Ingredients
- 2 - 4 sticks of unsalted organic butter
Instructions
- Set sticks of butter in a medium saucepan, heat on medium-high heat, and set the timer for 10 minutes. Turn it to low if the butter starts to bubble.
- Remove from the heat and let cool for 10 minutes more, undisturbed.
- Gently spoon off the milk solids on the surface of the separated butter.
- Using a strainer lined with cheesecloth, pour the clear butter into a storage container, leaving the last layer of milk solids in the pan if possible.
- Store covered in the refrigerator for up to a month. If using daily, I'll leave a jar on the counter for up to a week.
Notes:
To make ghee a more nutty flavor, cook butter longer until the milk solids have dropped to the bottom and lightly browned. The liquid will usually foam initially, spit a little, milk solids will brown on the bottom, and a little foam again before it is done.
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