In the pantry, it will firm up but still be quite soft – sort of like peanut butter consistency – as depicted below. And I personally would not keep it any longer than the shelf life of the butter you used. So you should not store that in the pantry, it must be kept in the fridge. Important note: other basic methods of making clarified butter – such as just skimming the foam off – are not as thorough in removing all the dairy. It will keep for 3 months in the pantry – or even a year in the fridge! Ghee and clarified butter can be kept in the pantry because the dairy has been removed and the butter is now 100% fat, so it won’t spoil. Then marvel at the incredible liquid gold – and the smell! It’s insane – so buttery and nutty! Then simply line a mesh colander with a paper towel and strain. Here’s how it changes during the simmering time: The water has evaporated and the dairy has solidified which will be strained out. If you can melt butter on the stove, you can make ghee! Essentially, you just leave butter on a medium low stove for 10 minutes until you see golden bits on the base of the pan which are the milk solids – and this means it’s done.
#CLARIFIED BUTTER FOR POPCORN HOW TO#
How to make Ghee / How to make Clarified Butter So I thought it was about time I put up a separate recipe for it – because it’s so easy!
#CLARIFIED BUTTER FOR POPCORN PLUS#
I’ve used clarified butter and ghee in a handful of recipes and in each of those I keep repeating the same directions for how to make it at home if you can’t find it, plus it’s about half the price to make at home. This is in fact higher than some vegetable oils, meaning you can use clarified butter/ghee just as you would a normal cooking fat, frying and sauteeing things at a high temperature without setting off the smoke alarm. Has a high smoke point of 230☌/450☏, compared to butter which has a smoke point of only 175☌/350☏. Makes things much more crisp than butter – such as the Potato Rosti pictured below and
Is completely clear and pure, not clouded with milky bits and foam like normal melted butter They have a more intense butter flavour and in the case of Ghee, a slightly nutty flavour imparted by the browned milk solids Arguably the purest form because the method to make it ensures 100% of the dairy is removed, whereas some basic methods for clarified butter are not as thorough Ghee is a type of Clarified Butter, best known as used in Indian cooking. And why do I love it so much? Here’s why!Ĭlarified Butter is normal butter minus the dairy component and water ie just butter fat
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