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Makin clarified butter

Clay QClay Q Posts: 4,435
edited 7:45PM in EggHead Forum
For fun and profit. :P

Melt the butter, simmer for a while.

Foam floats to the top, got to take that off.

Paper toweling laid on the surface draws up the foam and when I pick up the toweling the foam comes with it.

Some foam and milk solids still left to take out but I got a plan.

Strain threw cheese cloth.

What's left is the sweet good stuff, all the bad milk protein is gone. Clarified butter made at home, ready for high temp cooking. ;) :)


  • WessBWessB Posts: 6,937
    I'm thinkin crab leg dunkin...LOL
  • Rezen73Rezen73 Posts: 356
    I'm a big fan of clarified butter. Nice job making it at home! I love cooking with Ghee.

    Try making popcorn with it... awesome ;)
  • Gator Bait Gator Bait Posts: 5,244
    Ghee! that's pretty cool!

    Sorry, couldn't help it. Actually that is pretty cool. :)


  • HossHoss Posts: 14,600
    Clay,I love ya brother.Let me clarify that you just threw away the BEST part of the BUTTA! :ohmy:You should just put some Molly McButta in some cheap olive oil! ;) :) :laugh: Just funnin! ;)
  • RRPRRP Posts: 21,808
    I have made ghee for years now - what most people don't understand is that ghee can sit out on the kitchen counter for months on end without spoiling!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Rezen73Rezen73 Posts: 356
    Hoss wrote:
    Let me clarify

    hehe, ironic isn't it?

    I must agree. the milk fats are the best tasting parts of butter.
  • Clay QClay Q Posts: 4,435
    I've stared makin my own when I got going with cajun cookin and blackened fish. Do you use salted butter? I do, I like the salt for flavor.
  • GulfcoastguyGulfcoastguy Posts: 1,511
    I've allways made ghee in the oven. One pound of unsalted butter in a casserole pan at 350F for one hour then strain it through a coffee filter that lines a wire strainer. After it cools store it in a glass jar at room temperature. It will keep as long as you allways use a clean and dry spoon to dip it out. Haven't tried it in an egg yet.
  • misfitmisfit Posts: 358
    I learned about ghee from the Hare Krishna school of cooking back in the '70's. I bet they wish that they had an egg to cook on. Hare Egger Hare Egger.
  • Richard FlRichard Fl Posts: 8,238
    Ghee! Can I join the party also? have been making for many years also and really love the nutty flavor. Also it will allow a higher temp and not burn, as the solids are the not good "burnt ends".
  • Lawn RangerLawn Ranger Posts: 5,466
    You're amazing! Now dip a ribeye in it and griddle it!

  • Everyone has great ideas on what to use it for/on. :)

    Are you sure you don't have to refrigerate??? :ermm:
  • thirdeyethirdeye Posts: 7,428

    ...melted butter for corn or seafood, I wrap a big fire brick in foil and add 1/4 stick or so to a little foil cup. I guess it's the po-folks version of clarified butter. Heheheee.
    Happy Trails

    Barbecue is not rocket surgery
  • Clay QClay Q Posts: 4,435
    Love sweet corn and your pic makes me hungry.
    Can't wait until we get our own -home grown- from the farmers market. Yea know, that's a good tip, melted butta from the egg. I'd brush it on. At the State Fair they dip it in coffee cans filled with melted butta. :woohoo: drooooool
  • thirdeyethirdeye Posts: 7,428
    Have you ever seen gallon jars filled with hot water used for corn dipping? You melt a couple of sticks of butter and pour into the jar. It rises to the top, and when the corn is dunked it gets a really even coating of butter as it's withdrawn.
    Happy Trails

    Barbecue is not rocket surgery
  • Clay QClay Q Posts: 4,435
    Nope. Up here there's no tricky stuff, just plane coffee can dunkin loaded with butta. :laugh:

    Just a note; I got a couple of spares...going to be a cooker you would appreciate...whisper(I'll say no more)

    I'm havin FUN!
  • thirdeyethirdeye Posts: 7,428

    I'm in overflow mode myself this weekend.
    Happy Trails

    Barbecue is not rocket surgery
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