Nut butter

Ingredients for 1 servings:

• butter

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Basic recipe – Beurre noisette, brown butter

Butter is melted, strained through a cheesecloth, and then heated again until it reaches a golden yellow to light brown color. Filtering removes the curdled milk protein, which at the required temperatures would take on a bitter taste and form dark curdles due to the so-called Maillard reaction. The nut butter gets its namesake nutty flavor from the caramelized lactose. Addendum: Description by outdoor cooking in the comments. A few notes: It’s important to cook slowly over low heat (!! lightly !! bubbling). This causes the water to evaporate. Take your time! If you cook too quickly (too hot), the egg white will burn—and that happens quickly! At some point, the bubbling will stop and the egg white will curdle. The butter will become clear. This is also called “clarified butter.” Give the egg white time to curdle and allow all the water to evaporate. Butter is approximately 16% water. If the egg white turns slightly brown, this actually enhances the flavor. The browner it gets, the NUTTIER the end product will be. But go slowly and carefully. It shouldn’t get too dark. The egg whites can be gritty/toasted -> but pay attention to the color. When it’s ready, let it cool down. When it’s cool enough for your containers, filter it and then CLOSE the containers. It takes hours for it to solidify. The color varies from light yellow to brownish. If it’s brownish, you’ve done nothing wrong -> it’s nuttier. If the fat splashes when you use it later, you worked too quickly, which means not all of the water was removed. I’ve read in some comments that filter through a normal sieve. Don’t do that. Use a cloth or coffee filter/tea filter. I use coffee filters and I change them after every batch (then it doesn’t take as long).