ao-fc:daisylove_13 Image description:Two jars of clarified butter, overlaid with the following text.
ao-fc:daisylove_13 Image description:Two jars of clarified butter, overlaid with the following text.I don’t know who needs to hear this, but clarified butter is easy to make and amazing to cook with.Melt butter over medium low heat without stirring.Once melted, skim off the foam.Pour the yellow clarified butter into another storage dish.There is a layer of white water/fat mix at the bottom of your pan that you want to avoid pouring into your storage container.Keep on the counter or fridge. it’s shelf stable at this point.Clarified butter has a higher smoke point than butter. So, it’s much more versatile in the kitchen while still delivering rich creaminess to dishes.End of description.Here’s some additional tips about clarifying butter.The grit left at the bottom is mostly proteins, not fats, and is called “milk solids.” If you keep heating the butter until these milk solids turn brown and the water boils off, you’ll end up with brown butter. Strain your brown butter, and you get ghee.Of these, only ghee is actually truly shelf stable (lasting up to year sealed, or 3 months opened), but clarified and browned butter will be okay left on the counter as long as you use them within two weeks. You can use salted or unsalted butter for any of these techniques, but unsalted butter is generally easier. For strained butters (clarified, ghee) a lot of the salt will be lost in the straining. For unstrained (browned) butter, the salt will taste much stronger as the butter lost about 15% of its volume from water. For consistency, unsalted is just simpler.If you don’t want to deal with a strainer and also don’t want browned butter, you can pour the entire melted butter concoction into a bowl and put it in the fridge. The butterfats will float to the top and solidify, making it very easy to just lift them off the remaining water and milk solids, before transferring to a jar. -- source link