Making Clarified Butter: A slow cooking recipe

Making clarified butter is not rocket science. But it is not a straightforward process as well. 

Making clarified butter at home is a matter of some time. Have you ever relished a lobster cuisine or dish in a restaurant? They blended this dish using clarified butter, but what is it? If taken into consideration, butter is mainly composed of three primary ingredients: water, fats, and milk proteins. Clarified butter is that part of butter that is left after segregating water and milk proteins from it.

Let’s check, how we are making clarified butter at home. It’s not tough, but you have to follow the process diligently.

1. Start with some unsalted butter

To start with, take a heavy-bottomed saucepan. Put the pan on the stove while keeping the flame low. Put the pieces of unsalted butter on the pan, and let it melt. Let the butter melt in a slow cooking process.  You should try making clarified butter with grass-fed butter only.

2. Wait for the milk solids to separate

Slowly the butter will melt, leaving the foams to adhere to the top. This foam and bubbles are a sign that water is evaporating from the butter. You will also find the white residue at the bottom, which is hardened milk solids.

3. Skim the milk proteins and the foam

Now skim the milk solids and foam. Use a skimmer for this purpose and fetch the solids out from the leftover butter.

4. Keep the milk solids

Do not throw the milk solids away. Store them for stuffing other foods. They are used in a variety of dishes and enhance the flavor of the dish. This is the final step for making clarified butter.

5. Store the clarified butter

Butter spoils a bit faster than clarified butter. So it can be used for a long time. It can be stored at room temperature, but a chilled atmosphere is best. So please do not keep it right next to your gas stove. For best results, store it in an airtight container. Make sure the lid is fastened tightly. Prolonged exposure to oxygen and air can cause the clarified butter to become rancid.

Making clarified butter at home can benefit you a lot. It is a great alternative for sautéing. This happens because it has a high smoke point, which prevents burning fast like ordinary butter.

Clarified butter has a longer shelf life than regular butter due to the absence of milk solids. There are several reasons for you to make clarified butter at your home. You turn now! Follow our easily explained recipe to do the same. But what if you don’t have time to prepare ghee or clarified butter at home? Buying readymade ghee clarified butter is a better option then.  Always buy grass-fed ghee clarified butter like Milkio grass-fed ghee. 

About Milkio Grass-fed ghee:

Try Milkio grass-fed ghee, manufactured by Milkio Foods, New Zealand using the finest ingredients, and traditional ghee-making process. Milkio grass-fed ghee is all-purpose and does not contain lactose, casein, and gluten.

The ghee offers an intense nutty feel-good aroma, rich, creamy texture, and versatility, making it a superfood for the kitchen.

Milkio Ghee is a carb & sugar-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly.

Milkio ghee offers a high smoke point. It is shelf-stable dairy oil you can store in the kitchen at room temperature for up to 18 months from the manufacturing date. To buy Milkio ghee, please check the Milkio website for product specifications, and/or sales assistance.

If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email, We Will Be In Touch With You Within the next 48 Hrs.

Reference Links:

• Ghee
• Butter

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