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Making clarified butter: 5 points are most essential for quality procurement

Making clarified butter: 5 points are most essential for quality procurement

Making clarified butter is not that easy. It’s not only cooking process of separating pure butter fat from the milk fat, it is done in a slow cooking process and maintaining some more restrictions.

 

Not only these are the part of the brown butter making process, remembering these points will help you in maintaining the quality of the ghee you have produced.

 

Clarified butter is also called brown butter, anhydrous fat, and pure ghee.

 

Some ghee ‘s best qualities are the result of its raw materials and perfect composition—those dairy proteins provides butter much of its excellent flavor, and because butter is already a blend, it can be amalgamated into things like pan sauces with better ease.

How clarified butter is made

  • If you have the query that how is clarified butter made in the traditional procedure, you should start by melting unsalted butter in a saucepan.
  • Once it’s entirely melted, allow the butter to get heated until it reaches to a gentle boiling state. The milk proteins will first generate a thin white layer over the entire surface, then increase into a thicker foam.
  • Finally, as the butter starts boiling, the foam coating will break apart into smaller clusters. Technically, it’s not the butterfat but the water in the butter that’s boiling—and you will get to boil the water to dry it slowly.
  • The foam will finally drop to the bottommost of the pot as the butter lasts bubbling away. You’ll know that it’s closely done when the bubbling activity gets low and then mostly stops, which proves that major portion of water is finally evaporated.
  • Now it’s time that you just pour the residual butter through cheesecloth or a coffee filter to eliminate the browned bits. This is how you can have your ghee—it’s not as flavorful as regular butter, but it is much more shelf stable and nutritious for daily use.

 

5 points you must keep in mind: maintain the quality of anhydrous milk Fat

  1. Best raw material should be used for making best quality clarified butter. In New Zealand dairy, best quality grass fed cow milk is used for best quality ghee production.
  2. Use unsalted butter. Otherwise similar to the butter flavor, the salt content will also be stronger in clarified butter.
  3. Use a cheesecloth (or coffee filter) to get rid of the residues of milk solids that grassed in. Line a strainer with two layers of cheesecloth and pour the butter through it.
  4. Using a thin-bottomed pot may result in the butter burning. Therefore, for making brown butter you must use a heavy bottomed pot.
  5. How do you store ghee is a deciding factor for the quality of this dairy staple. You need to store the brown butter in an airtight jar. In order to extend the shelf life of the brown butter you have procured, store the anhydrous fat into a dark shelf away from exposure to light and moisture.

Making clarified butter or pure ghee is a pure delicacy and it is a quite sensitive process.

More you maintain the details, you will get the best quality clarified butter as the final production.

Best quality ghee or clarified butter offers 12-18 months of shelf life after it is procured. If you keep the clarified butter into fridge, it is possible to preserve the clarified butter more than 18 months post manufacturing offering all clarified butter benefits for you!


Ref Links:

  1. https://www.seriouseats.com/2015/08/how-to-clarify-butter.html
  2. https://www.davidlebovitz.com/how-to-clarify-butter-recipe/