![]() Is clarified butter the same as melted butter? ![]() Clarified butter can withstand high heat, which is perfect for baking, sautéing and roasting dishes. Ghee has a longer shelf life and much higher smoke point than regular butter because the milk solid burn easily and have been removed. Water sinks to the bottom and is also discarded Scrape away the milk foam on the top layer with a spoon, and keep the middle layer which is the clarified butter. Microwave the butter until it separates into three layers. To clarify butter in the microwave, add diced butter into a tall microwave-safe measuring cup. The milk solids and water are removed and only the pure butter oil is left behind. Please see my disclosure to learn more.ĭo have to clarify butter on the stovetop or can you quickly clarify butter in the microwave without burning. From soften to browning, the ultimate guide to microwave butter will help to execute all of your favorite recipes.Ĭlarified butter is also called drawn butter or ghee, which only consists of the butterfat. The statistics were all 1 TB measurement from the same source, FatSecret.īut for some reason when you clarify butter, the Vitamin A content beats both the olive oil and the regular butter.Ĭlarified butter is a great flavor addition for sautéing vegetables, but browned butter is also wonderful.*This post may contain affiliate links. So after that experiment, I was curious and decided to compare the calories of olive oil to the store version and then to my clarified butter. ![]() My clarified butter is on the left and the one purchased from the store is on the right.īecause I used a salted butter, mine had a richer taste. If this was regular butter, it would normally brown and then quickly it would burn because the smoking point is so much lower.īut this clarified butter remained liquid with no burning when I emptied it out on a white plate.Īs a comparison, I added a store bought clarified butter and did the same experiment and emptied it out on another white plate. I heated a pan over medium high heat to almost the smoking point, added my ghee to the pan and heated it for several minutes. What you have left is now clarified butter, which you can cut into chunks and store in the refrigerator or you can freeze for later.Īs a further experiment, I thought I would check the burning point of this method of clarifying butter. You will notice that there may be some milk solids attached to the outside of the solid butter. Next, remove the solid butter from the bag. ![]() Over the sink, clip off the pointy end of the ziplock bag snd let the milk solids drain out. Then just add the butter and the container to the refrigerator so that the butter can solidify once again.Īfter a few hours when it’s it’s solid, you will see that the liquid milk solids in the bottom had remained in the pointy end of the bag, where the now the clarified solid butter is at the top. Next, add that zipped bag to a small bowl keeping the pointy side down.Īs you can see, I have used a small vase that works easily for this purpose and I secured the top with a rubber band to make sure that the pointy end doesn’t squish down. As you hold the bag, tilt it with the pointed side down and you can see how the milk solids (the part of the butter that can easily burn) have already separated from the clarified butter above it. Then add a pound of butter to a ziplock gallon bag, and be sure to zip it tightly.Ĭarefully place the zipped bag in the simmering water and let the butter slowly melt. To begin with just bring a large pot of water to a simmer over medium heat. A large pot of water, a Ziplock gallon bag and, of course, butter. So, let me show you this easy, inexpensive method. Just recently however, I discovered an easy, foolproof way to clarify butter with virtually No mess and No waste.Īnd the best part about this method is that you save money.Īt a grocery store the cost of clarified butter is pricy – over twice as much as buying regular butter. So, I resorted to buying butter that was already clarified. I’ve done it once and lost so much butter that remained in the cheesecloth, that I said, “No more!” Then came the messy part of having to strain it through cheese cloth. The methods of clarifying butter in the past dealt with slowly melting the butter in a pan, being careful not to brown or even burn it. Plus, as opposed to oil, the taste is so much richer. Why would you do this? When you remove the milky solids, the clarified butter now has smoking point that is very high and you can use it for sautéing food without being concerned with burning. This is simply butter with the milk solids removed I mostly use olive oil and vegetable oil for cooking.īut for deeper flavor I truly love cooking with clarified butter, also known as ghee. Clarify butter the easy way with this fast and simple method.
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