Savor the flavor

Clarified butter, also known as ghee in many culinary traditions, is butter that has been gently heated to remove water and milk solids. This process leaves behind pure butterfat, which has a higher smoke point and longer shelf life compared to regular butter.

1. Higher Smoke Point:
   • Regular butter burns at approximately 250°F (121°C) due to the presence of milk solids. Clarified butter has a smoke point of about 450°F (232°C), making it ideal for frying and sautéing.

1. Enhanced Flavor:
   • The removal of milk solids concentrates the buttery flavor, adding richness to dishes.

1. Lactose-Free:
   • Clarified butter is free of lactose and casein, making it suitable for those with dairy sensitivities.

1. Extended Shelf Life:
   • Properly stored, clarified butter lasts longer than regular butter due to the removal of water and milk solids, which are prone to spoilage.

• Unsalted butter (choose high-quality for best results)

• Heavy-bottomed saucepan
• Fine mesh strainer or cheesecloth
• Heatproof container

1. Melt the Butter:
   • Place butter in a saucepan over low heat.
   • Allow it to melt completely without stirring.

1. Simmer Gently:
   • Once melted, the butter will separate into three layers: foam on top, clarified butter in the middle, and milk solids at the bottom.
   • Let the butter simmer gently until the milk solids settle at the bottom and turn golden brown. Be careful not to burn the solids.

1. Skim and Strain:
   • Skim off the foam with a spoon.
   • Carefully pour the clarified butter through a fine mesh strainer or cheesecloth into a heatproof container, leaving the milk solids behind.

1. Cool and Store:
   • Allow the clarified butter to cool to room temperature before sealing it in an airtight container.

Best Practices

• Use unsalted butter to control the flavor of your clarified butter.
• Always use low to medium heat to prevent burning the milk solids.
• For large batches, consider using a double boiler to maintain a consistent temperature.

Safety Tips

• Ensure your utensils and containers are clean and dry to prevent contamination.
• Avoid overheating, as burnt milk solids can impart a bitter flavor to the butterfat.
• Use caution when straining hot butter to avoid burns.

• Room Temperature: Store in an airtight container for up to 1 month in a cool, dry place.
• Refrigeration: Extend shelf life to 6 months by storing clarified butter in the refrigerator.
• Freezing: For long-term storage, freeze in small portions for up to 1 year. Use silicone molds or ice cube trays for easy portioning.

1. Cooking and Frying:
   • Perfect for sautéing vegetables, frying eggs, or pan-searing meats.

1. Baking:
   • Use as a substitute for regular butter in recipes where water content may interfere, like pastries.

1. Drizzling:
   • Add a touch of richness to steamed vegetables, popcorn, or fresh bread.

1. Sauces:
   • An essential ingredient in classic sauces like Hollandaise and Béarnaise.