https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dips & Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
    • Lists
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
    • Food Alphabet
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dips & Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
    • Lists
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
    • Food Alphabet
  • Culinary Schools
  • About Us
  • Home
  • How To’s
  • How to Make Clarified Butter (Ghee)

How to Make Clarified Butter (Ghee)

Posted on Nov 2nd, 2018
by Paul Hegeman
Categories:
  • How To’s
How to Clarify Butter | Ghee Butter

Before learning how to clarify butter it’s helpful to understand what clarified butter really is. This will make the process as well as its uses much simpler to understand.

What is Clarified Butter?

To help understand what clarified butter is, let discuss first what butter itself is. Butter is made up of three main components: 1) 80% fat, 2)  20% milk solids and 3) water.

When butter is heated, it melts. When butter is heated these three components split apart from one another and settle into different layers.

At the bottom of the heating vessel you will have a white cloudy substance; this substance is actually the milk solids and water. On top, you will have the golden liquid that is known as clarified butter or what is know in Indian cuisine as ghee.

The milk solids are what causes butter to burn, so clarified butter can be heated to much higher temperatures than normal butter. It is also very useful in emulsified sauces such as hollandaise.

How to Clarify Butter | Ghee Butter

How to Clarify Butter | Ghee Butter

Paul Hegeman
4.91 from 114 votes
Print Recipe Pin Recipe
Prep Time 2 minutes mins
Cook Time 30 minutes mins
Total Time 32 minutes mins
Course Butter
Cuisine International
Servings 1 container

Ingredients
  

  • 200 g butter

Instructions
 

  • Place the butter in the pot or the microwave dish.
  • Place the pot on the stove over low-medium heat and allow to cook for approx. 20 minutes, be careful not to burn it.
  • Or place the dish in the microwave and heat on medium for about 10 minutes.
  • As you are heating it, every few minutes skim the surface with a ladle and remove any impurities.
  • Once you’ve finished heating it remove the pot or dish from the heat and allow the butter parts to separate and form individual levels, (see photo).
  • Skim off any more impurities and then carefully pour off the top golden layer and discard the white bottom layer.
  • The clarified butter can be used immediately or stored in the fridge (will require re-melting upon next use).

Notes

clarifying butter
Tried this recipe?Let us know how it was!

Related: Why and How to Truss a Chicken
Related: How to Make Shrimp, Prawn or Crab Oil
Related: Most Expensive Butter in the World

Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

4.91 from 114 votes (114 ratings without comment)

Add Your Comment Cancel reply

Recipe Rating




Featured Recipes

Red Velvet Waffles
Red Velvet Waffles
Greek Chicken Soup
Greek Chicken Soup
Healthy Berry Bowl
Power-Packed Berry Yogurt Bowl
Zucchini Quick Bread w Garlic Labna
Zucchini Bread with Garlic Labneh
lemon blueberry oatmeal cups
Lemon Blueberry Baked Oatmeal Cups

2009-2024 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.