The butter is clarified with a real treasure in the kitchen – unlike ordinary butter, it does not burden, and therefore ideal for thermal treatment. Thanks to it, fried dishes gain a unique taste and aroma. Check the recipe for homemade clarified butter and stop overpaying.
Cleaned butter is differently called melted, cleaned or ghee butter (this name occurs more often in Indian and Ayurvedic cuisine). It is created by cooking ordinary butter on low heat – In this way he cleanses of scum and deposits.
During the clarification process, protein admixtures are removed. It is they who make unwashed butter to have low smoke temperature.
Clarified butter, as opposed to the usual one, is characterized by a golden color and a slightly nutty scent. At room temperature, they can be stored up to 9 months, while in the fridge up to 15 months. Such a long shelf life results from low water content.
To prepare clarified butter, we need 1 kg of ordinary butter, which contains at least 82 percent. fat. We get 700 g Ghee from such a portion.
At the beginning we need to put ordinary butter in a large pot. We begin to melt them on fairly low heat. When it starts to boil, i.e. evaporates water, we reduce gas even more and get rid of white foam from its surface. Then it will become transparent until it finally turns golden color.
Then we wait for the melted butter to cool down a bit. Then we pour them into a previously scald and cleaned jar. However, we must be careful not to pour the deposits remaining at the bottom of the pot. Leave such clarified fat to concentration.
In clarified butter, we can fry literally everything – from meats, fish, through and omelets, up to vegetables. Thanks to it, the dishes are evenly fried and gain a subtle, nutty aftertaste.
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