The clarified butter recipe is a homemade DIY ghee-making process, and by following the recipe, you can prepare ghee in your home. Ghee or clarified butter is milk made. You may buy milk butter of unsalted variety from a local market and try making ghee.
Unlike many other recipes, clarified butter has no scope for improvisation. The traditional age-old process is the secret of making pure and flavorsome ghee that offers health benefits and stays long in your kitchen storage without any freezing support.
Whenever ghee making recipe is used, even for commercial ghee production, the authenticity of the process is always adhered to. But before we plunge into the description of clarified butter recipe instructions, let’s have a quick view of what clarified butter is and the raw ingredients to make it.
In this cooking course, dairy butter is boiled until ghee butter gets clarified, removing its lactose and casein parts. Clarified butter offers a nutty smell and a creamy texture. Pure clarified butter is made without synthetic color, flavor, and preservatives.
Clarified butter is a milk-made product, but unlike other dairy products, ghee or clarified butter is lactose and casein-free. It means clarified butter is free from the risk of a dairy allergy. Clarified butter is also famous as ghee, a versatile dairy oil that we can use in cooking and many other ways in our daily life. Clarified butter is neutral in taste, offers a high smoke point, and is a shelf-stable dairy oil.
In the clarified butter recipe, mostly unsalted butter variety is used. There are predominantly two reasons. One is the foaming tendency of unsalted butter, and the other is the risk of salt condensation in the clarified butter. Although technically, there is no constraint on making ghee from salted butter. Practically, it is not a preferred ingredient.
Mostly ghee and clarified butter are considered the same, but there is a fine line of difference. Ghee is a further cooked version of clarified butter, which offers a nutty caramelized flavor, and sometimes instead of the golden colt of clarified butter, ghee looks brownish and granular in texture.
In terms of shelf life, ghee is more storage-friendly than clarified butter. In short, ghee is the last product of the clarified butter recipe.
If we compare clarified butter vs. butter, both are dairies but have taste differences. Butter is silkier in texture, whereas clarified butter is primarily creamy and offers a nutty aroma. Buttery aroma is milky, but the main difference between these two products is their content. Butter is not free of lactose, and milk protein is called casein, whereas clarified butter contains neither lactose nor casein, according to the clarified butter recipe.
People with lactose intolerance may face trouble with food allergies after consuming butter, but the chance of food allergy is rare in the case of ghee.
In terms of cooking, clarified butter is more stable than butter. Clarified butter offers a higher smoking point, meaning ghee is more stable against higher temperatures. Ghee is healthier than butter regarding higher smoking points and allergy risk-free products.
The clarified butter recipe uses only one ingredient: regular milk butter. Mostly unsalted butter variety is used to cook ghee butter. Pure unsalted butter is preferred as a raw ingredient for cooking ghee-clarified butter.
Cooked ghee’s quality depends on the purity and freshness of cooked clarified butter. Grass-fed butter is the best ingredient for producing ghee.
Step 1: The recipe starts with thawing unsalted butter. First, you need to slice the butter into small cubes, and you have to place the cubes in a heavy-bottomed saucepan.
Step 2: Heat the saucepan over low heat until the butter melts, stirring as required.
Step 3: Once the butter gets melted, you may raise the flame to medium and bring the butter to a gentle boil. It will start foaming. You have to swipe off the foam in a regular manner.
Step 4: As the foam lessens, you’ll observe milk solids settling at the saucepan’s bottom. You have to continue cooking until the liquid butterfat turns golden in color.
Step 5: Remove the melted butterfat from the heat and let it cool for some time. Skim off carefully if there is any foam residue, and strain the liquid using a cheesecloth or a ghee strainer.
Step 6: Transfer the golden liquid, clarified butter, or ghee into a clean, airtight container. You may store the ghee jar/container at room temperature for several weeks.
In terms of calories, olive oil is a winner. It is low-calorie cooking oil but not as nutritious as ghee, or clarified butter, as clarified butter contains more nutrients and is a dairy product. Being couples with active lifestyles, ghee can be used raw, while olive oil does not add ghee’s rich, creamy nuttier taste.
In terms of storage, clarified butter is a better option. A clarified butter recipe is the reason behind its storage friendliness.
A clarified butter recipe is the reason behind its superpower. Pure ghee is produced from pure cow milk. For example, grass-fed ghee is made from 100% grass-fed cow milk, which is more nutritious than grain-fed cow milk. The use of pure raw material is one of the reasons for the nutrient richness of clarified butter.
Due to the nutrients and health-friendly fatty acids in ghee, it shows much therapeutic power. These medicinal qualities of ghee aid in healing and strengthening human health, immunity, and wellness. Ghee in the diet benefits people of all ages, so dieticians praise ghee as a superfood.
Clarified butter contains medium and short-chain fatty acids. Butyrate is one of these fatty acids’ ingredients, which is a natural colon cleanser.
Due to the presence of butyrate in clarified butter, it works as a natural medicine of constipation and irritable bowel syndrome, etc.
Clarified butter contains CLA and Omega 6, known for their natural weight loss support quality. It has been diagnosed that clarified butter can work as a filler food and helps control calorie intake if added to the diet.
Clarified butter in diet and maintaining an active lifestyle, regular exercise, etc., can help reduce body weight naturally. Furthermore, it has been proved that clarified butter helps use fat cells to get burned to generate energy. Ghee is filled with essential amino acids, which help shrink the fat cells’ size.
When we clarify butter, boiling removes all the milk solids and water, and only the butterfat remains. Clarified butter offers a higher smoke point, making this ghee-clarified butter an ideal cooking oil for baking and sautéing. The Clarified butter recipe process is simple; it takes little time as it is a slow cooking process, and the storage life is much longer than regular milk butter.
Clarified butter recipe is a traditional process, and the uniqueness of this recipe is its contribution to maintaining the produced ghee quality. Unless raw ingredients are used, and the recipe’s authenticity is maintained, procured ghee quality is challenging.
Milkio Grass-fed ghee clarified butter is made from grass-fed butter only. The ghee is storage-friendly and can be kept on a kitchen shelf for 12 months after it is manufactured.
To know more about Milkio’s grass-fed ghee and ghee-clarified butter recipe, please check the Milkio website.
Disclaimers: This information is intended to provide general information to the public, We recommend you seek professional advice as appropriate.
Reference Links :