Making natural clarified butter, ghee
Clarified butter or ghee is pure golden butterfat with the milk solids and water removed, its also easy to digest along with several other health benefits.
- Butter
- Take some organic unsalted butter in a sauce pan and gently heat until the butter melts completely and milk solids split from fat.
- Afterwards, remove from heat and let it rest for around 5 minutes. Then skim off the foam from top and strain the golden liquid (translucent golden color butterfat) into a separate bowl, leaving behind the milk solids.
Clarified Butter can be stored in the fridge for around seven months. Set aside the milk solids and they can be used for other purposes (on fish, pancakes, in mashed potatoes, etc.)
Clarified butter has a higher smoke point (450o F) than butter (350o F), its the milk proteins that causes the butter to smoke. In addition clarified butter has a longer shelf life relative to butter and can be used for frying, sauteing or searing.
