Clarified butter, the close related Ghee are simply good quality butter that has been cooked to remove any water and solids. The amazing smell of turning butter to clarified gives the fat a higher smoke point as in cooking it with high temperatures and lengthen the shelf life of the resulting fat.
It begin with melting the butter over heat until the water evaporates and the milk solids settle and then the clear fat is poured off.
Ghee is heated just little bit more until the milk solids are light golden, giving the fat a nutty flavour.
Letting the ghee on heat for another minute or so will turn into Brown butter dark golden colour with caramel nutty aroma.
(Brown butter ghee)
Ghee is often associated with Middle East and South Asian cooking. Clarified butter is good for frying and sautéing. It is excellent for cooking Eggs, popping popcorn or cooking steak. It is the best for making sauces or dips for crab and lobster.
To clarified butter or turning it into Ghee then brown butter
Time 15 minutes
750g unsalted organic butter
Unlike clarified butter, which is cooked just to the point where the water evaporates and the milk solids separate (and sink), ghee is cooked until the milk solids begin to caramelize.
Cut the butter into cubes at room temperature.
Melt unsalted butter in a heavy pot over medium-high heat for 2 to 3 min.
As soon as it liquefies,
Turn the heat down to medium.
After another 3 mins it starts to form.
When it foaming completely at this point its clarified butter. Remove from heat and scoop away the form gently. Let it rest for 15 minuets. Pour the fat into a jar slowly through the cheesecloth. When you get to the bottom of the pan, you’ll notice more milk solids. Do not pour those through the cheesecloth– stop when you run out of butterfat and only the solids remain.
Wait for it to foam a second time, Ghee is done when a second foam forms on top of butter, and the butter turns golden, approximately 7 to 8 minutes. (Light golden) less nutty.
Since the butter is cooked longer, ghee is also more golden in color. But like clarified butter, ghee does not contain milk solids and is pure butterfat.
Brown butter is that magical thing that happens when you allow the milk solids in butter to caramelize. You take it one step further, distracted allowing it to cook another minute or so. Ending with an amazing good smell. Like caramel toasted nuts. Golden brown in color.
The critical difference between clarified butter and ghee, and its somewhat related cousin, brown butter, is that brown butter contains the milk solids! Since it does contain the milk solids and has already been cooked, it is better added to a dish at the last minute or cooked over very low heat.
Gently pour into heatproof container or Jar through fine mesh strainer and cheesecloth.
After making the brown butter Store in an airtight Jar, wait for it to cool at room temperature and store in your refrigerate for weeks. Use it in place of regular butter with any recipe.
When you get to the bottom of the pan, you’ll notice more milk solids. Do not pour those through the cheesecloth– stop when you run out of butterfat and only the solids remain. Store in the fridge for a month.
Store in an airtight Jar, wait for it to cool at room temperature and store in your kitchen cabinet away from light up to 3 month. After that you can refrigerate it up to a year.
Brown butter is used as a source to add flavours to eggs, vegetables, fruits, meats and fish, pasta, and various desserts. Brown butter can be refrigerated in an airtight container for use in several weeks or frozen for future use, but when reheating frozen butter use low burner setting, melt mixture and not allow it to burn.