What is the technique for clarifying butter to make ghee or clarified butter?

Question

What is the technique for clarifying butter? Discover how to make ghee or clarified butter by removing the milk solids.

Answer 1

Clarifying butter involves melting butter slowly, allowing the milk solids to separate and sink to the bottom, and then carefully skimming off the foam from the top. The clear, golden liquid remaining is clarified butter or ghee.

Detailed Explanation:

Clarifying butter removes water and milk solids, resulting in a higher smoke point and a richer, nuttier flavor. Here's a step-by-step guide:

1. Melt the Butter: Place unsalted butter in a heavy-bottomed saucepan over low heat. The key is to melt it slowly and evenly. Avoid high heat, which can scorch the milk solids.

2. Simmer Gently: As the butter melts, it will separate into three layers. Foam will form on top (mostly water and some milk solids), the clear butterfat will be in the middle, and the remaining milk solids will sink to the bottom.

3. Skim the Foam: Use a spoon to carefully skim off the foam from the surface. Discard the foam.

4. Separate the Butterfat: Once the foam is removed, carefully pour the clear butterfat into a clean container, leaving the milk solids at the bottom of the pan. You can use a fine-mesh sieve lined with cheesecloth for extra clarity.

5. Cool and Store: Let the clarified butter cool completely. It will solidify and become a beautiful golden color. Store it in an airtight container in the refrigerator or at room temperature (depending on your climate) for extended shelf life.

Pro Tip:

Don't stir the butter while it's melting or simmering. Stirring will only mix the milk solids back into the butterfat, making it harder to separate them later.