Can you clarify salted butter into ghee, and if so, how does the process or result differ from using unsalted butter?

Question

Can you use salted butter to make ghee? Find out how the process differs and what you can expect from the final flavor and texture of the result.

Answer 1

Yes, you can clarify salted butter into ghee, but the resulting ghee will have a slightly saltier taste and may require more careful monitoring during the process to prevent burning due to the salt content.

Detailed Explanation:

Clarifying butter into ghee involves melting the butter and simmering it gently until the water evaporates and the milk solids separate and settle at the bottom of the pan. These milk solids then brown, giving the ghee its characteristic nutty flavor. When using salted butter, the salt remains in the ghee, imparting a salty flavor. The process is essentially the same as with unsalted butter, but you need to be mindful of the salt content.

Here's a step-by-step guide:

1. Melt the Butter: Place the salted butter in a heavy-bottomed saucepan over low heat.
2. Simmer Gently: Allow the butter to melt completely. Once melted, it will begin to simmer. Reduce the heat to the lowest setting possible to prevent burning.
3. Observe the Separation: As the butter simmers, you'll notice the milk solids separating and forming a foam on the surface. These solids will eventually sink to the bottom of the pan.
4. Monitor the Color: Continue simmering until the milk solids at the bottom turn a golden-brown color. The ghee will become clear and fragrant. Be careful not to let the solids burn, especially with salted butter, as the salt can accelerate burning.
5. Remove from Heat: Once the milk solids are golden brown and the ghee is clear, remove the pan from the heat.
6. Strain the Ghee: Allow the ghee to cool slightly, then carefully strain it through a fine-mesh sieve lined with cheesecloth into a clean jar or container. This will remove the browned milk solids.
7. Store Properly: Store the ghee in an airtight container at room temperature. It does not require refrigeration and will keep for several months.

Pro Tip:

When using salted butter, start with a lower heat than you would with unsalted butter. The salt can cause the milk solids to burn more easily, resulting in a bitter taste. Taste the ghee after it's cooled and adjust your salt usage in the recipe accordingly.