Clarified Butter Quick And Easy
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- čas přidán 7. 06. 2024
- Step by step instructions on how to clarify or make Clarified Butter. Clarified Butter in French Cuisine is used to make various sauces like Hollandaise and Béarnaise Sauce. It gives a great flavour and silky texture to many dishes. Have you ever sautéed something in butter wanting that rich buttery flavour, but ended up with a burnt Butter flavour instead? Here I will show you how to remove the Milk Solids that are the reason your Butter burns, resulting in a pure liquid gold, Clarified Butter.
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Makes - 300g
Ingredients -
500g - Unsalted Butter
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Just did a quick research about clarified butter, so I thought I'd post my findings here for those interested: the smoking point of normal butter is 130° C, while the smoking point of clarified butter is 250°C.
This process not only allows the butter to be kept much longer, but it also makes it easier to digest, especially for lactose intolerant people.
It weird that I live in a region of France that prides itself for its butter (and dairy products in general), but I've never seen this sold in supermarkets. With so many benefits, you'd think it'd be advertised a lot and that it'd sell well... But then again, before your videos, I didn't know what it was, so perhaps I just never paid attention. I'll try to see if I can find some next time I shop. Otherwise, I'll just make it following your recipe!
That’s why I love to use clarified butter. There is quite a bit of science behind it and it’s great for sautéing. I’m very surprised that you haven’t seen it in France! Butter is one of the main ingredients in a lot of French cooking. To buy it here in Australia it’s quite expensive. I prefer to always make my own and always have it in the fridge ready to go!
@@ChefJackOvens I went to buy it, and it is indeed expensive AF! €5,79 for 198g! I'll use it and see how useful it is before making my own.
Oh, and yes, we do have a shit ton of butters of all kinds, that why I was surprised there was a kind I'd never heard about, but when I asked the two ladies in charge of that aisle, they were really confused at first, so I figured it's not only me who's clueless about it. But seeing the price of it, and how tedious it is to make it, I guess I understand why it's not very well known. Apart from its niche use that is the making of the béarnaise sauce, I guess most people can't be bothered to look into it. Too bad, really.
@@ChefJackOvens Just curious where abouts in Australia are you? It would be interesting to see some recipes using kangaroo and other items which are easier to get here. I've started using kangaroo in the borsch that I make as it was the only meat I could hold of during the panic buying back in March.
You do get some in some stores + ghee but they’re very expensive and full of additives :(
I knew of it, but wasn't clear on how to clarify it (how ironic). I've taken a deep dive now because I want to make my own hollandaise sauce.
Thank you for this. I made it today! I didn't realize how simple it would be.
Thats great to hear! It's such a great ingredient to have in your kitchen.
I just made my first batch of Ghee today following your instructions. OMG it was so easy and it came out perfectly. I was really surprised at how clear it was after I poured the Ghee into a jar.
Perfect!! It’s like having your own liquid gold 😉
Its really nice and too easy. Thanks for sharing this recipe.
It’s a pleasure
Lovely Thankyou ! I use the
milk solids in my roti ( chapati )
dough ! Easy the make the ghee
I usually use salted butter but I
guess it’s best to use unsalted
butter , pour out the good stuff
And use the bottom stuff to
Cooking or dough !
Don't get rid of the milk solids! Depending on your tastes use it on vegetables or my favorite popcorn.
I was about to ask what I may be able to use it for. Thanks 😉😁
This was informative
Marvelous.. Thank you . 👍🏻☘️
I learned something and understood the science of it so definitely a thumbs up! :)
Great to hear!
Your vedio was very helpful and interesting. You Chef Jack are a very talented/teacher...God bless you.
Thank you
This was very helpful! Thanks for sharing, dear Chef!)
It’s a pleasure
Nice and easy
Morning
Thank you
My technique too
In France we get more lactose on the surface
I clarify 2kg every month and a half
Have a nice day
I usually lightly simmer my butter for about 20 minutes or so which will make the milk solids stay on the bottom of the pot better. I generally have to skim off the milk proteins from the top of the butter several times during the process. Then I strain the clarified butter twice using cheese cloth. My result is a much clearer and golden clarified butter. Clarified butter has a much higher smoke point which makes it great for frying but also great for sauces, vegetables, seafoods, and shrimp boils.
That sounds good! Thanks for the comment! 😊😊🙏
I usually make ghee, I made clarified butter today, using your recipe. It turned out great, thank you. I usually save the butter, it is very tasty over vegetables.
Happy to hear 😊
Thanks Jack ..you ok? we'll be making this when we need more !!
Nice one 👌
Thanks, A tea strainer also works to skim off the whey/solids
Sure does
Very nice video! Could I use coffee filter or cheese cloth from the start so I dont have to carefully spoon the solids out or do you think the filter will absorb too much oil?
To be honest with you I’ve never tried doing it that way before. I would say that it would most likely work! Give it a try, if it fails fall back to the method I use. I am very interested to find this out. I’m going to try this also. This is what I love about cooking, you never stop learning! Have a great day! 😊
Thanks for sharing this, once completed does the butter return to a solid again once in the fridge? I would use clarified butter sauces.
Not a problem. Yes, when placed into the fridge the butter will solidify. I add the clarified butter to my recipes in a solid state and allow it to melt in the dish.
Thanks for the excellent demonstration. Now how do you store your clarified butter? Do you leave it out on your kitchen counter or do you refrigerate it?
I store mine in the fridge 😊
How can this ghee be kept in the
Fridge or at room temperature
Thanks for the recipe !!
How long will it keep in the fridge?
I use "clarified butter" (the best OIL ever) all the time, wherever oil is required, instead of using other toxic oils, (except for extra virgin olive oil in salads)
Clarified butter or Ghee, has a very high smoke point, and is much better than all other cooking oils, which have a very low smoke point.
"toxic oils" please explain?
nice video, quick question: what if I use the coffee filter from the first step? will it affect the taste?
What do you mean by this? sorry
Sorry for my bad English.. I meant, The coffee filter step is used at 04:02 , what if I directly using the coffee filter step exactly just like 02:45 ?
My apologies for such a late reply, the filter may become a little bit soggy, I would suggest just using it at the end. 😊🙏
Don't throw the filtered "waste" away - it is actually VERY tasty! :)
i get the feeling you should mention making use of the milk solids, they are called mawa and apparently are useful in making sweets or adding to stews and creamier recipes...
Jack: What do you do with the milk solids that's left over? What do you use it for?
I personally don’t use them but you can use it in certain Indian breads and on popcorn
unsalted ghee taste awful so i use 3lbs unsalted with 1lbs. salted. it doesn't get grainy but gives it a little bit of flavor...nice video...thanks!
When your milk solids stopped sticking to the spoon, I wonder if that was because the spoon had heated up?
You started with a cold spoon so a small amount of butter would have solidified on contact, making the milk solids stick.
I fresh spoon might have helped.
Correction! I made clarified butter about 3 years ago. I just used my last batch and I stored it outside the fridge. Clarified butter has a shelf live of forever. Looking at videos because it has been so long ago I forgot how to make it.
How long can you keep the clarified butter in the fridge ?
This will last a very long time in the fridge, It will easily last 6 months 👌
Chef Jack Ovens thank you !
ghee butter can for dog ??
Anything looks good when you hold it
Haha
Tip: Do not close the jar lid until ghee cools down and solidifies. If it’s closed early, it would end up with humidification inside the jar and decrease the quality of ghee.
Ghee and clarified butter are two different things although they use a similar process.
@cgirl111 didn’t know that thanks. The tip is still valid though 🤗
SEPARATORY FUNNEL!!
?
The reason many people were reluctant to use ghee was because its was rumoured to be very high in fat and unhealthy for you. Is this not the case? And does clarified butter come under the same umbrella? Please say the rumour was unfounded as I would love to cook with both.
Just buy it?
Well that’s why I make videos for the people that want to learn how to make themselves 😊
It's Ghee
Ghee is cooked longer than this to produce a dark nutty colour and flavour. This is clarified butter as it’s only had the milk solids separated. All ghee is clarified butter but not all clarified butter is ghee.
@@ChefJackOvens Thank you for that clarification. I didn't know that.
@@danielclooney6248 Was that a pun? lol
@@santajimi : I would certainly hope so . . .
Aka Ghee
All ghee is clarified butter but not all clarified butter is ghee. Many clarified butters are cooked with different lengths of time resulting in different shades and flavour profiles.
Not exactly. Ghee is type of clarified butter, there are different types of clarified butter along different countries, locations and culture.
What a difficult job to do
Just by a container of ghee
I teach how to make things
No link to recipe…thumbs down
You melt butter. That’s the recipe