Clarified Butter The Correct Way | Simple, Easy And Delicious @TheFoodShop45

Let me show you how to make clarified butter the correct way. Simple, easy And Delicious..."Let's Go!"
Making clarified butter, also known as ghee, is a simple process that involves removing the milk solids from butter to leave behind pure butterfat. Here's a low and slow method for making clarified butter:
Ingredients:
- Unsalted butter (preferably high-quality)
Equipment:
- Heavy-bottomed saucepan
- Wooden spoon or spatula
- Cheesecloth or fine mesh strainer
- Clean, dry jar or container for storage
Instructions:
1. Start by cutting the butter into small cubes or slices. This will help it melt more evenly.
2. Place the butter in a heavy-bottomed saucepan over low heat. It's essential to use low heat to prevent the butter from browning too quickly.
3. Allow the butter to melt slowly. As it melts, you'll notice two layers forming: clarified butterfat on the top, and milk solids at the bottom.
4. Once the butter has completely melted, let it simmer gently. You will notice the milk solids have remained at the bottom of the pan.
5. Continue simmering the butter on low heat making sure to completely melt the butter. Be patient and watch closely to ensure it doesn't brown.
6. As the butter simmers, the milk solids will gradually settle to the bottom of the pan, and the liquid will become clear.
7. Once the butter is clear and the milk solids have settled, remove the saucepan from the heat.
8. Line a fine mesh strainer or sieve with cheesecloth and place it over a clean, dry jar or container.
9. Carefully pour the clarified butter through the cheesecloth-lined strainer, allowing the liquid butterfat to pass through while capturing any remaining milk solids.
10. Discard the milk solids trapped in the cheesecloth. What remains in the jar is clarified butter, or ghee.
11. Allow the clarified butter to cool to room temperature before sealing the jar or container tightly. Store it in a cool, dark place or in the refrigerator for longer shelf life.
That's it! You've successfully made clarified butter using the low and slow method. Enjoy its rich flavor and high smoke point in your cooking and baking endeavors.
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The Food Shop
@TheFoodShop45
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[@AnnieG4545]

Great video! It looks very simple. Thank you.

[@TheFoodShop45]

Yes, you have to try it…very simple. Thank you so much for your comment.

[@kennethpereyda5707]

How long will this butter last

[@TheFoodShop45]

@@kennethpereyda5707 Clarified butter can last for about 6 months in the refrigerator when stored in a covered container. Its longer shelf life compared to regular butter is due to the removal of milk solids and water, which can spoil more quickly.
I hope this helps you. Thank you very much for your comment.

[@kennethpereyda5707]

@@TheFoodShop45 thank you for responding

[@TheFoodShop45]

@@kennethpereyda5707 it’s my pleasure! Thank you for your comment.

[@itsjordinbitch02]

Needed this, thanks!

[@TheFoodShop45]

Happy to help! Thank you for your comment!