Clarified Butter (Ghee)
Clarified butter can withstand heat without burning for a longer period and at a higher temperature than whole, nonclarified butter, making it ideal for pan-frying. Essentially, you’re removing the water content and white milk solids from the butter. Clarified butter keeps up to 1 month in the fridge.
Clarified Butter (Ghee)
Clarified butter can withstand heat without burning for a longer period and at a higher temperature than whole, nonclarified butter, making it ideal for pan-frying. Essentially, you’re removing the water content and white milk solids from the butter. Clarified butter keeps up to 1 month in the fridge.
Open in Cookpad AppSteps
- 1
In a small pot, melt butter over low heat until bubbling and foaming subsides.
- 2
Remove from heat, let cool slightly (don’t let butter resolidify), then skim any foam off the top.
- 3
Line a sieve with cheesecloth or a clean dish towel and place over a heat-safe bowl or container. Leaving the white milk solids at the bottom of the pot, carefully pour or spoon yellow butter fat through the sieve and into the container. Let cool completely before refrigerating for up to 1 month.
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