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Makin clarified butter
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Clay Q
Posts: 4,486
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.
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.
Comments
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I'm thinkin crab leg dunkin...LOL
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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 -
Ghee! that's pretty cool!
Sorry, couldn't help it. Actually that is pretty cool.
Blair
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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!
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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!
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Hoss wrote:Let me clarify
hehe, ironic isn't it?
I must agree. the milk fats are the best tasting parts of butter. -
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.
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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.
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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.
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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".
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You're amazing! Now dip a ribeye in it and griddle it!
Mike -
Everyone has great ideas on what to use it for/on.
Are you sure you don't have to refrigerate??? :ermm: -
...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~thirdeye~Barbecue is not rocket surgery -
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 -
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~thirdeye~Barbecue is not rocket surgery
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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! -
I'm in overflow mode myself this weekend.Happy Trails~thirdeye~Barbecue is not rocket surgery
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