Clarified Butter is Easy to Make at Home

By
Steve S
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It’s almost impossible to escape butter when cooking or baking, isn’t it? This central source of fatty richness in foods that we love is an ingredient that is used in cuisines and cultures throughout the world.

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Did you know that you can make a variation of butter called clarified butter, or ghee, which adds a different flavor profile to your dishes and is shelf-stable for longer than regular butter? As the removal of its milk solids offers a higher smoke point, clarified butter is great for high-temperature frying and sauteeing.

Here’s how to make it at home.

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Ghee whiz!! I don't know about you but when I first heard about ghee I was completely confused about the difference between it and regular old butter! 🤔 Turns out ghee is a clarified butter, meaning that the milk solids are separated from the fat and as a result, contain little to no lactose and casein which is great for people with dairy sensitivities! 👍 . Ghee has a much higher smoke point than butter which makes it great for pan frying and baking! It's also got a delicious nutty flavor and holds up to strong spices which is why it's used so much in Indian and Thai cooking for dishes likes curry…yummmm! I love to spread ghee onto a nice whole grain piece of toast or melt on top of roasted veggies for a dinner side. 🥕🌽🥦🍞 . If you're going for ghee, choose a grass-fed option to make sure you're getting all those healthy omega 3 fats! Have you had ghee before? What's your favorite way to use it? 🤷‍♀️

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Instructions:

  1. Start off by heating whatever amount of butter you want to make in a saucepan over medium heat on your stove.
  2. After the butter is completely melted, you’ll see a layer of white and foamy milk solids begin to form on top of the butter. Remove as much of this as you can with a spoon, as this is the aim of clarified butter: the removal of milk solids.
  3. You won’t be able to remove all of them with a spoon, however, so there’s an easy trick for getting the rest out. Take a cloth coffee filter or a piece of cheesecloth and put it on top of a glass jar.
  4. Pour the butterfat and remaining milk solids through the filter and you will be left with clarified butter! It will solidify when cooled, but will quickly return to liquid form when cooking with the material.
  5. Enjoy!