Lizitea Posted November 20, 2013 Share Posted November 20, 2013 This time when I made clarified butter all I did was: melt the butter there was a teeny amount of white foam on top that i took off put it in a stainless bowl in the fridge once it is chilled take it out and pull off the butter on top underneath was a lot of milk fat which mostly sloshed off i then scraped off the bit of white that was sticking to the yellow butter then i had to remelt it to put it in a jar this was so much easier and it sure looked like I got off all the milk fat -- there was tons that sloshed off..... please tell me if you know this isn't the right way to do it, if somehow I am not really getting the milk fat out Link to comment Share on other sites More sharing options...
GFChris Posted November 20, 2013 Share Posted November 20, 2013 How long did you melt the butter for? I find it takes me about 30 minutes to clarify 1 pound of butter on the stove top on low heat. I get a lot more than a "teeny" amount of white foam.You want to heat it until you stop seeing foam rise up to the top, and then I strain out with a fine strainer and two layers of cheesecloth.I use these directions: http://www.davidlebovitz.com/2010/03/how-to-clarify-butter-recipe/ Link to comment Share on other sites More sharing options...
Lizitea Posted November 20, 2013 Author Share Posted November 20, 2013 Only until it was melted, which took a few minutes. The way you describe is what I have done in the past -- this seems way easier Link to comment Share on other sites More sharing options...
GFChris Posted November 20, 2013 Share Posted November 20, 2013 My concern is that the steps you listed may not be sufficient to remove all the milk proteins. Link to comment Share on other sites More sharing options...
Lizitea Posted November 21, 2013 Author Share Posted November 21, 2013 According to what I am seeing on the internet, the difference between clarified and ghee is clarified is melted, ghee is boiled. http://www.diffen.com/difference/Clarified_Butter_vs_Ghee I wish someone actually knew, I know I got alot of volume of stuff out of the butter -- I would imagine whatever is left is quite small. Link to comment Share on other sites More sharing options...
Susan W Posted November 21, 2013 Share Posted November 21, 2013 I make ghee all the time. It's so easy and has more flavor (to me) than clafified butter. I take a pound of butter and toss it into an oven proof pan. One hour and ten minutes into a 300 f degree oven later, the milk solids are nicely browned. That is what gives ghee it's lovely flavor. Then I strain it through a cheesecloth. Link to comment Share on other sites More sharing options...
Lizitea Posted November 21, 2013 Author Share Posted November 21, 2013 I prefer the taste of butter.......very different tastes Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted November 21, 2013 Moderators Share Posted November 21, 2013 I would not trust the Diffen website as a reliable guide to cooking methods. They are leaving out tons of details that every other set of instructions I've checked includes. I am afraid that your "super, easy" method is super and easy because it is incomplete. Here is a random site I checked that offers a more complete approach to clarifying butter: http://theshiksa.com/2013/01/15/how-to-clarify-butter/ Link to comment Share on other sites More sharing options...
sjosey77 Posted November 21, 2013 Share Posted November 21, 2013 Nomnompaleo.com had a great method for cooking ghee and pictures!. I was going to say, mine took about 30-40 minutes to make. Glad to know I am on the right track. For once. LOL Link to comment Share on other sites More sharing options...
drtracyb Posted November 21, 2013 Share Posted November 21, 2013 I was addicted to brown butter ghee the first time I made it - I loved the smokey flavor it added to foods. However, I agree that clarified butter (lighter ghee) has less of a flavor, and there are some foods that I don't want the burnt butter flavor added to. I resolved this issue by making two different batches - one in which I allowed the milk solids to brown and sit in the oil for a while, making brown butter ghee; and the second in which I separated out the milk solids just before they started to brown, making clarified butter (lighter ghee). I keep both forms in mason jars to use during cooking. Well Fed 2 has an interesting recipe for "Better Butter" that infuses onion, garlic and other spices into the ghee. Link to comment Share on other sites More sharing options...
Rebe_J Posted November 23, 2013 Share Posted November 23, 2013 I use Alton Brown's method for ghee, but it boils up high, so I have to use a very large pan. I may try the oven method. Link to comment Share on other sites More sharing options...
Lizitea Posted November 23, 2013 Author Share Posted November 23, 2013 I am going to try simmering the clarified butter that I made the above way and see how much needs to be skimmed. Link to comment Share on other sites More sharing options...
Lizitea Posted November 23, 2013 Author Share Posted November 23, 2013 I simmered the clarified butter again, for 30 mins (on a double boiler) A very very small amount of white foam -- i really would say negligible amount. Try it yourself and see. If you make clarified butter a lot, the test is worth doing, to see if it really is as easy to make clarified butter, as I think it is. Link to comment Share on other sites More sharing options...
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