Clarified Butter aka Ghee

The two main reasons for making clarified butter / ghee are:

1) To remove milk proteins

2) I am far less likely to burn the butter oil when cooking!

Ridiculously expensive in the shops, at around £8 for 300 organic mls, you can make the same quantity for half that price.

How?

Take 2 blocks of organic butter and either put them into a saucepan, or an oven proof glass jug,  like this:

Butter in the saucepan  Butter slowly melting in a saucepan

Into mass production here!

Into mass production here!

As the butter slowly melts, you can see the milk proteins separating and falling to the bottom of the jug.

As the butter slowly melts in the oven, on a low setting, you can see the milk proteins separating and falling to the bottom of the jug

When the butter has completely melted, you need to pour the butter oil into a sterilised glass jar.

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To ensure that the proteins don’t mix in with the butter oil, I GENTLY and slowly pour the oil through several layers of muslin or a thick tea towel, to catch any proteins. The proteins are the white layer.

This is the butter oil still hot, when set, it will be a buttery yellow colour, and slightly grainy.

This is the butter oil still hot.  When set, it will be a buttery yellow colour, and slightly grainy.

This is the "set" butter oil / ghee, or, clarified butter. Happy Cooking ;-)
This is the “set” butter oil / ghee, or clarified butter. Happy Cooking 😉