klnst3 Posted June 29, 2015 Share Posted June 29, 2015 Has anyone made clarified butter or ghee from salted Kerrygold instead of unsalted? Neither my husband nor I like unsalted butter.... so i'd like to try it with salted but if there's a specific reason not to, then I won't. Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted June 29, 2015 Moderators Share Posted June 29, 2015 I haven't tried it but I believe the reason recipes call for unsalted is that once it's clarified, it's concentrated, so it's saltier tasting than just salted butter. Maybe you could use unsalted butter but add salt to it? I've never tried it, but I don't see why you couldn't dissolve the salt into the melted butter before you strain it. I did make the Better Butter recipe in one of the Well Fed cookbooks once that flavors the butter with spices before straining and it worked well. Link to comment Share on other sites More sharing options...
JenX Posted June 30, 2015 Share Posted June 30, 2015 I use salted Kerrygold. I prefer the flavor. Salt is put in butter as a preservative, though, so buying unsalted usually means you have fresher butter. Link to comment Share on other sites More sharing options...
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