Home Recipes Clarified Butter (Ghee) Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Clarified Butter (Ghee) Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Pamela Rousseau, Dt.P., Nutritionniste Preparation 5 min Cooking 5 min Refrigeration 0 min Freezing 0 min 1 cup (250 ml) Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Like it? Share it! Clarified Butter (Ghee) How To Make The Best Clarified Butter? Clarified butter, also known as ghee, is kind of like a purified butter. In fact, it’s quite easy to make! The butter is first melted and then decanted in order to seperate it from casein and whey, so that all that’s left is butterfat. Why make ghee? When compared to regular butter, this clarified version has a much higher smoke point. Indeed, ghee can withstand temperatures up to 485 °F (250 °C) before starting to blacken. Classic butter, however, can only go up to 350 °F (175 °C). Cooks therefore prefer ghee for high temperature cooking processes. Plus, clarified butter remains as liquid as oil when kept at room temperature. GOOD TO KNOW : The best chefs use clarified butter in their BBQ skewer and butter chicken recipes. It is also essential when making a delicious Hollandaise sauce and goes perfectly well with cooked vegetables or mashed potatoes. Like it? Share it! Bonà savoir Should ghee be kept in the refrigerator or at room temperature? Many people simply keep their clarified butter at room temperature. However, since it’s possible that ghee still contains tiny milk particles, it’s better to keep it in the refrigerator. In the cold, it will probably solidify. Just heat it again when you want to use it in a recipe. Ingredients Switch to cook mode Metric Imperial Clarified butter Butter - ½ lb ½ pound 227 g To discover! Preparation Switch to cook mode Clarified butter Step 1 Over low heat, slowly melt the butter without stirring. When melting, the butter should create foam on the surface. This foam is casein, a milk protein. At the bottom of the pan, there should also be whey forming. This whitish liquid is made from the remaining milk and water particles. Step 2 Once the butter has completely melted, shut off the heat and let cool a few minutes. Then, remove the foam with a spoon. Step 3 With a ladle, collect the clarified butter while carefully avoiding the whey. Step 4 If necessary, sift the ghee. Like it? Share it!
