Saturday, September 12, 2009

A discussion about clarified butter

Clarified butter...the delicious, golden butter most often served with lobster,it is also known as Ghee in Indian cooking. It's delicate yet complex and it's usefulness is vast. It is also simple to make and easy to store.

To make clarified butter:

Slowly melt unsalted butter over low heat.
Don't let the butter come to a boil, and don't stir it. This
allows the milk solids to separate from the liquid butter.
Once the butter has separated into three layers--foamy milk
solids on top, clarified butter in the middle, and milk solids on
the bottom--turn off the heat. Skim the foamy white solids from the
top. Then ladle off the clarified butter. Be careful not to disturb
the milk solids at the bottom of the pan.
Clarified butter can be used immediately.

When making clarified butter, it's a good idea to make some extra. It is wonderful to have on hand for sauteing and melting on top of hot vegetables or mashed potatoes.

Since the butter is susceptible to absorbing odors in the fridge, it is best stored in a glass jar with a tight fitting lid.

You can keep it in the refrigerator for a couple months at least or freeze it for six months or more.

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