Homemade clarified butter or ghee, oven method

Ingredients for 1 servings:

• 1 kg butter, sweet cream or sour cream, both work

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 10 minutes; Total time approx. 10 hours 40 minutes

easy to use, no burning and long-lasting

Put the butter in an ovenproof pot and place it in the oven at the lowest possible heat to melt. Patience is key, because at higher temperatures, foam will form on top, making it more difficult to heat later on. When all the butter has melted, the golden fat will float to the top, leaving the whey and protein at the bottom. Then carefully ladle the fat into a large saucepan. I use a large spoon for this, initially a soup ladle. As little of the white liquid as possible should end up at the bottom, or better yet, none at all. Then heat the ghee to around 120°C. Any residue that shouldn’t stay in the pan will rise to the surface and can be skimmed off with a flat spoon. Other small particles will brown and float in the ghee. Then it’s time to remove the whole thing from the heat and let it cool slightly, to around 80 to 120°C. Then filter the liquid ghee, e.g., through a sheet of kitchen paper in a sieve, and pour it into sterile jars. Ghee is ideal for baking, frying, and deep-frying because it can get very hot. Ghee-fried doughnuts taste simply amazing!