How to make Ghee and Clarified Butter (same thing!)

clarified butter which is also known as refined & purified butter in English & ghee in Hindi . it is made by melting the cooking butter and separate it into milk solids and liquid fats. once separated, the milk solids are discarded by skimming or straining and the clear golden lipid are called clarified butter . sauce pan or small pot and spoon or skimmer and strainer such as tea strainer or cheesecloth are required .preparing a clarifying butter is not a rocket science. however you have to pay your full attention while making it or else it will be burnt. consequently the purified butter has burnt flavor & taste .                                              

1. first and foremost, slice the butter in large dice size .

2. keep all the cut butter into the sauce pan and heat in a medium flame and keep stirring with spoon. The below image credit to seriouseats.com .

                                  

3. once, when butter is fully melted and milk solids and liquid fat are separated and milk solids rise to the top as a foam and lipids sink to the bottom. The below image credit to   seriouseats.com .

                                

4. when the butter is separated , skim the milk solid or strain it with the help of cheese cloth or fine strainer .

             

5. The clarified butter or purified butter is now ready to use in different sort of foods .

Chef notes

• Always keep the heat of flame low.
• There is less likely to be burnt the butter, if you use large dice cut butter in place of large one block because the smoking point  of butter is less which is around 175℃, so it is started to burn so quickly, so a good size of butter is melted fast and no burn. A big one take longer and due to continuously  heat on the pan make it burnt.  
• The one simple tips is that if you are melting the butter in the pan and heat of the pan is getting high, take the pan off form the heat and keep melting the butter and maintain the heat and temperature.
• keep stirring while melting the butter or else there is more likely to brunt the butter.

uses

• It is used to make sauce such as hollandaise or other sauces .
• it is also used to dip the cooked marine food such as shrimp or crab .
• it can be also used in dal cooked lentils tempering, as a condiment for Indian and Nepali thali set.

Storage

• First chill the clarified butter and keep it in plastic or glass container in chiller for a month and more .

Terminology

stirring : The process of moving a liquid and food round & round using a spoon, ladle etc. 

lipids : oil and fat .

cheese cloth : it is a thin cotton cloth which is used to strain the liquids .

Hollandaise sauce : it a mother sauce that is made from egg yolk and clarified butter .

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Contact Information

Writer : Chef BBS

page  : culinarian institute .

Email I.D : culinarianinstitue@gmail.com .