Clarified butter – The mother of all cooking oils #4/38

Recipe for making clarified butter

Ingredients:

250 grams of ordinary butter (salted or not does not matter)

Instructions:

1. Melt butter in pan at low heat (best to do in a pan with large surface area that facilitates evaporation of water from boiling butter)
2. Let butter boil at low heat in pan for about 15 minutes (or longer if you make more than 250 grams of butter)
3. Make sure temperature do not rise over 120 degrees Celsius / 250 degrees Fahrenheit
4. When butter no longer boil and you can see brown residuals at bottom of pan and foam at the top of the melted butter turn the heat off
5. Now filter the melted butter into a glass for storing your clarified butter by using a fine masked sieve or a reusable coffee filter. If you really want a picture-perfect filtering also use a nut milk back but this is a waste of good butter and time IMO
6. You are done

Important observations:

Clarified butter should be stored at room temperature at the kitchen table. It will not go bad for at least 3 months. If you store it longer the oil may start to oxidize and the good taste can deteriorate but still unlikely to go bad. I prefer to always have two glasses of clarified butter at my kitchen table so I will never run out of clarified butter in the middle of my cooking. Make a new glass of clarified butter every time you have used up one of your two glasses of clarified butter.

Timestamps: 00:00 Intro – Why you need to make clarified butter 03:10 Melt butter in a pot or pan 05:24 Why clarified butter smells of caramel 06:37 Why you need to make 2 glasses of clarified butter 07:15 At least 3 months of shelf life at room temperature 07:55 Keep temperature below 120 degrees C. / 250 degrees F. 08:39 Difference between clarified butter and ghee 09:30 Skimming butter and filtering to finished product 12:00 About cooking with clarified butter 13:30 Store clarified butter at room temperature 14:10 Ending