Makin clarified butter

Clay Q · July 2011

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.

WessB · July 2011

I'm thinkin crab leg dunkin...LOL

Rezen73 · July 2011

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 · July 2011

Ghee! that's pretty cool!

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

Blair

Hoss · July 2011

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!

RRP · July 2011

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!

Rezen73 · July 2011

Hoss wrote:

Let me clarify

hehe, ironic isn't it?

I must agree. the milk fats are the best tasting parts of butter.

Clay Q · July 2011

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.

Gulfcoastguy · July 2011

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.

misfit · July 2011

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 Fl · July 2011

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 Ranger · July 2011

You're amazing! Now dip a ribeye in it and griddle it!

Mike

Madame Le Oeuf Vert · July 2011

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

Are you sure you don't have to refrigerate??? :ermm:

thirdeye · July 2011

...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.

Clay Q · July 2011

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

thirdeye · July 2011

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.

Clay Q · July 2011

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 smoked...in a cooker you would appreciate...whisper(I'll say no more)

I'm havin FUN!

thirdeye · July 2011

I'm in overflow mode myself this weekend.

Makin clarified butter

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