better butter, better ghee

A common question I get is the difference in brown butter, clarified butter, and ghee. Here’s a quick summary:
- Brown Butter: has milk solids, can’t use for intense cooking.
- Clarified Butter: milk solids not toasted & removed.
- Ghee: milk solids toasted & removed


// RECIPE //
Yield: These 8 sticks of butter gave me roughly 32oz of ghee!

1️⃣ Add however much unsalted butter you want to a heavy bottomed pot and melt on med heat.
2️⃣ Slowly stir and you’ll see it get frothy. Leave it on low heat to get rid of all the water content or alternatively you can skim the foam if your pan/pot is too small or to save some time.
3️⃣ Once you hear crackling and then see boiling, put the heat to the lowest setting to maintain a simmer. You can also skim more foam if needed here.
4️⃣ You’ll see the color slowly change from yellow, to gold, to darker golden. You’ll also see the milk solids rise to the top and then fall to the bottom and also turn dark brown.
5️⃣ At this point, very carefully move the pot off heat and the residual heat from the pot will continue to toast the milk solids without burning them.
6️⃣ Let it cool completely and then strain into a clean airtight jar by using a sieve with a cheesecloth on top.
7️⃣ Store in a dark cabinet and it’ll solidify within 1-2 days.
8️⃣ Optional: use the leftover browned milk solids on some rice mixed with sugar, in your pie crust / cookies, or even roti/breads!

#shorts #ghee #clarifiedbutter