How to Make Clarified Butter
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- čas přidán 7. 12. 2018
- In this video I demonstrate how to make clarified butter or ghee.
This is a very simple process of melting unsalted butter and simmering it long enough to evaporate all of the water in the butter. Milk solids will float to the top and some will sink to the bottom. When the butter stops boiling you know that all the water has evaporated and you can then filter the butter.
You are left with pure milk fat which can last un-refrigerated for up to 3 months. This is great for bringing on an extended backcountry trip or you can use it in Indian cooking, pouring on popcorn or for dipping lobster meat.
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Any opinions expressed in this video are mine and mine alone and are not related to my employer or any other organization or individual. I have not been paid to make this video or to endorse a product. If I am ever paid for an endorsement or provided other compensation I will state it clearly in the video. Any advice or demonstration I provide is just advice. The viewer should take responsibility for their own actions, follow any manufacturers warnings and directions and act safely and responsibly when travelling in the backcountry.
interesting something I must try, so un-refrigerated for up to 3 months what about stored in the frig until you need it, how long do you think then Kevin or is it not recommended
Hi Craig, the research I did before I made the video suggests that in the fridge it should last at least 6 months. I think if you do a good job of ensuring all the water is evaporated it would probably last longer. It is basically pure fat like lard that is stored in stores without refrigeration. In the freezer I think it would practically last forever. But, keep it dry. My comment about a wet spoon is based on experience. I once got a couple of drops of water in a container and in a few days it was mouldy. Thanks for watching and commenting!
Oh also on a hot summer day it doesn't run all over the place like butter would.
Fantastic Kevin. I bring clairified butter with me on every trip, but this is the clearest and most concise how-to on the topic I've seen yet. Thankyou!
Thanks so much!
Love your videos!! Going backpacking and definitely didn’t want astronaut store brought food! I already have an excalibur, so easy peasy lemon squeezey!! With all your videos and got your e-book!! So amazing.
You're brilliant at explaining and teaching. Thanks alot!
Awesome video! Thanks for sharing and stay Blessed!
Thanks!
Great instruction. Excellent tip about using a clean dry utensil when scooping out of the jar, something I probably wouldn't have thought of. Thanks!
Thanks Tom, I learned that lesson the hard way :)
Thank you!! Our mother used to love ghee. We just made a batch last night and we will be making more soon. :)!
I really enjoy your videos. I’ve learned so much. Thank you
Thanks Matt! I appreciate hearing that.
Me too! love your videos man.
Dude I love your cooking segments they're great good sir. Much appreciated by this humble fan.
Thanks for watching. The cookbook should be out in a couple of months. :)
@@KevinOutdoors oh hell yeah that's wonderful. Excuse my language. Will there be a tangible paper copy I could purchase?
@@figwitness6645 Yes, it will be available on Amazon or Chapters Indigo. I will certainly bet talking about it in my videos when it comes out.
@@KevinOutdoors fantastic.
Very cool thanks for this video now I know what to do.
Thanks OHT!
Great video, thanks and take care.
Thanks Quinn! I appreciate the comments!
I forgot what a great video this was sir!
Thanks, sometimes I go back and watch my own older vids and I say to myself "hey that wasn't so bad!"
Your videos are so great and deserve more views
I really appreciate that!
Good video! Can't beat clarified butter! Yum!
Thanks Scopes!
Nice definitely going to try
Thanks Raymond. It works very well.
I remember learning how to do this from an episode of the "Galloping Gourmet" back in the 70's..... LOL !!! Thumbs-up, I really enjoyed your method.... thanks !
Thank you. I remember that show too.
Kevin's not guzzling wine while he cooks! LOL
thanks. i was looking for a better solution to this instead of butter buds i found in the states
Thanks, I have heard of these 'butter buds' but haven't experienced them yet. (not sure I want to) :)
i have been trying it but mine never seems to come out right but will keep trying
thanks for the lessons chef...
BTW: I did some dehydrating myself working towards a healthy collection of ingredients (as yet the usual suspects of the meat variety: beef mince, chicken thighs and later this week I will try tuna.
I have a couple of sauces planned, hopefully my home made roll up trays work. I can not get roll up trays with a lip in my country so I have to make doe with a thickened sauce version to prevent the sauce from going over the edges...
Good luck with your own recipes!
I'm giddy about ghee😉! Thanks for sharing buddy! 👍
Thanks Wade!
Some comment about canning this but I'd be very concerned about deadly botulism caused by the bacteria that thrives in a non-acidic no oxygen environment. The recipe itself is great, thank you Kevin.
What do ya know that's gonna be a luxury out back
Added to your butter chicken meal that would be awesome .
It sure is, hope you enjoy!
On mashed potatoes with salt. Yum.
Absolutely!
Brilliant, thank you sir!
Questions...
If you strain out the lower solids, why not strain the upper too and save the effort?
What’s the difference between the two apart from their density?
Is there anything you can do with the solid?
Is the nutty taste seen as an advantage, would doing the process in a microwave avoid this?
Other than that, fantastic as ever.
Thanks Andy, no end of questions eh?
OK, skimming the solids off of the top does save a bit of time when you get to straining. You could rely on the filter for everything but it would eventually clog and slow down if you didn't skim. Skimming saves a bit of time and is satisfying! :)
I am sure there is a difference between the floating and sinking milk solids. Obviously there are two different types based on the specific gravity. Beyond my knowledge! :)
I once watched a video where the CZcamsr suggested the milk solids were worth saving. I tasted them this time and... no they tasted terrible. Pour them in the dog dish if you want to save something :)
Slightly 'nutty' is OK in my book! I would not resort to the microwave for this.
Thanks and ATB!
Kevin Outdoors
So I need to get a dog. Result!
I did this and canned it.....has anyone canned it and if so, what is shelf life?
Also, wondering if anyone has dehydrated it? Thinking if trying to make a powdered version for longer shelf storage.
Hi JanetLee, if you did it right then all of the moisture is already out of it so it is already dehydrated. What you have is pure fat which should be very stable as long as you keep it dry. Just like lard you buy in the grocery store that is unrefrigerated.
How is the clarified butter on toasted bread vs. regular butter? You used unsalted butter, why?
Clarified butter would work great on toast. It does have a richer taste than butter. I normally use unsalted butter but there is an additional reason here. You reduce the volume by about half and so the salty taste would become very concentrated.
Hi Kevin, I'm wondering why unsalted butter to start with. I would think the salt would act as a preservative? Maybe the concentration of the salt in the ghee would be too intense?
Yes, the flavour will be very strong in the end product. You probably half the volume so you would roughly double the strength. Salt is in butter to help it from going bad when it is left unrefrigerated. When you remove the moisture you no longer need the salt for that.
@@KevinOutdoors - would the final product need to be pressure canned if the intention was for long term storage? Great videos by the way!
@@newmyr-2556 Probably, that would make sense. I have done pressure canning before (not for camping) and fatty foods are no problem. The one issue is that there is no moisture in the jar so the lid may not seal properly. In home canning water from inside the jar evaporates and vapor exits as the lids allow for seepage. When the jars cool the lid seals from the lower pressure inside the jar. I am not sure how you would get a good seal with clarified butter.
Have you stored this in the freezer? Does it come out of the freezer ok?
Yes it should store fine in the freezer. It was very cold when I made the video and it froze on me in about 15 minutes.
Thanks for another great video Kevin. One thing, I think the cut-scenes are unnecessary and makes the video look a bit oldschool.
OK thanks!
Is there a reason why we should use 'unsalted' butter?
It will work with salted butter but you will concentrate the salt and the butter may taste extra salty.
@@KevinOutdoors Yes, that's true. Thanks for the good video, and response 🙂
This can last up to 5 years unopened in the fridge, once open it can last 2 months.
Thanks for the input Svern!
Margarine? Why bother with all that when you throw out half of it?
Thanks Joel, I don't eat margarine - for a bunch of reasons. Throwing out the milk solids isn't a concern.