Butter contains white solids which, when you melt it, you can see and remove. The end result is a clear melted butter that you can use for sauces, to fry at high temperatures and to use in Indian recipes (where it is called ‘ghee’).
How to clarify butter to make clarified butter or ghee
1. Melt the butter gently in a sauté pan or saucepan.
2. Skim off the white solids that form on the top with a large spoon. You may need to let the butter cool a little.
3. Keep the clarified butter, covered, in the fridge if you are not using it.
4. Clarified butter keeps longer than unclarified butter, for 3 to 4 weeks in the fridge and for 4 to 6 months in the freezer.
Recipe note on using clarified butter
– Use clarified butter when you want a cleaner flavour or want to work with the butter at higher temperatures. Clarifying the butter removes the solids which stops it burning.
– Add melted clarified butter to your pancake batter, then leave it to rest. It will give a rich flavour to the finished pancake and a golden colour.
– Ghee is actually clarified butter. It has a particular flavour and is used a lot in Indian cooking. You will find a tin in your local Asian/middle-eastern shop – ask how long it will keep in the fridge, after you open it, when you buy it as it can last for months.
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