BevB Posted July 5, 2014 Share Posted July 5, 2014 I have seen so many videos and website about making clarified butter! Does anyone have a favorite video, website or process for making it? Thanks so much! Link to comment Share on other sites More sharing options...
Dewdrop75 Posted July 6, 2014 Share Posted July 6, 2014 This is the one I followed, only have made it once, but it worked out good. How to Make Clarified Butter Link to comment Share on other sites More sharing options...
drtracyb Posted July 7, 2014 Share Posted July 7, 2014 I put it in the slow cooker on low and cook it until the solids turn brown and drop to the bottom. You need to take the lid off at some point or you get water retained. Last time I put a kitchen towel under the lid and it soaked up the excess water. Link to comment Share on other sites More sharing options...
clabbergirl Posted July 17, 2014 Share Posted July 17, 2014 This may seem like a dumb question, but does making your own clarified butter significantly reduce the amount of butter you end up with after the process? I am afraid I'll spend lots of money on $4/8oz of Kerrygold butter only to end up with 2 oz. Link to comment Share on other sites More sharing options...
drtracyb Posted July 17, 2014 Share Posted July 17, 2014 It's basically the same amount that goes in. The milk solids don't take up that much space. I suppose it loses some water. I store it in mason jars. Link to comment Share on other sites More sharing options...
Rebe_J Posted July 17, 2014 Share Posted July 17, 2014 I use Alton Brown's method for Ghee. Very tasty and easy. Use a larger pan than you think you'll need. http://www.foodnetwork.com/recipes/alton-brown/ghee-recipe.html Link to comment Share on other sites More sharing options...
Kristina Wright Posted August 18, 2014 Share Posted August 18, 2014 You end up with about 3/4-7/8 of what you started with since you lose water, but I think the better butters have less water than regular conventional butter. Link to comment Share on other sites More sharing options...
AllyB Posted August 22, 2014 Share Posted August 22, 2014 Don't forget to use unsalted butter! Link to comment Share on other sites More sharing options...
Derval Posted August 22, 2014 Share Posted August 22, 2014 Why unsalted? I use salted & it's grand. Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted August 29, 2014 Whole30 Certified Coach Share Posted August 29, 2014 I liked this site because it had pictures http://nomnompaleo.com/post/15235810877/d-i-y-ghee When I was looking for instructions some website had a comment from a reader about making sure the solids actually brown a bit before you consider it "done". Once you do this... honest, it tastes like caramel to me! You need to watch carefully at the end though because it goes from perfectly browned to burnt pretty quick Link to comment Share on other sites More sharing options...
kirkor Posted December 2, 2014 Share Posted December 2, 2014 Made some clarified butter today --- had to scramble mid-pour because I was filling up the mason jar! Too much butter? (said no one ever! ) Link to comment Share on other sites More sharing options...
GrahamCracker Posted December 17, 2014 Share Posted December 17, 2014 This may seem like a dumb question, but does making your own clarified butter significantly reduce the amount of butter you end up with after the process? I am afraid I'll spend lots of money on $4/8oz of Kerrygold butter only to end up with 2 oz. I know you posted 6 months ago and may have figured this out, but I bought Kerrygold butter at Costco for $6.99 and it was 24 oz. I felt like I hit the jackpot. Link to comment Share on other sites More sharing options...
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