Clarify Butter – This is How it Works

Clarifying butter – a simple guide

A big benefit of clarified butter is that you can heat it up high without it splattering. It also has a special, slightly nutty taste.

• In addition to the desired amount of sweet cream or sour cream butter, you will need a saucepan, a coffee filter, a slotted spoon, and glasses that can be closed tightly. Sterilize all utensils before getting started.
• Put the butter in the saucepan and let it melt over low heat. It’s important not to stir the butter or cover the pot.
• As soon as the liquid begins to evaporate, take the slotted spoon and use it to lift the egg whites from the surface.
• This process can take up to 45 minutes. So stay close and keep skimming off the protein.
• When there is no more steam and the melted butter looks clear, remove the saucepan from the heat. Allow the contents to cool for a few minutes.
• Pour the melted butter through the coffee filter into the sterilized jars.
• If you have worked cleanly with sterile utensils, the sealed containers will keep for at least 3 months outside the refrigerator.

These are the benefits of ghee

In addition to the pleasant, slightly nutty taste, there are other things that speak in favor of clarified butter:

• You need less ghee than normal butter when cooking because the product is more economical.
• In contrast to butter, the clarified variant always remains soft and is therefore easy to portion.
• Clarified butter can be heated to high temperatures. You can use the product for roasting and baking. Frying is also possible. Ghee doesn’t splatter and you don’t have to worry about burns.