In a lot of the recipes here you’ll see it called for, so I wanted to show you how to make clarified butter or ghee. Some folks have wondered what the difference is, so let me first break that down for you.
Regular Butter
People get so flustered when you suggest eating butter is OK. Those same people probably also say eating eggs and red meat gives you cancer, even though good science says that’s simply not true.
While butter made from grass-fed cows is the best regular butter you can get (my favorite brand is Kerrygold), some people will have trouble with the proteins found in dairy products even in grass-fed butter. If you can handle it, it’s a delicious addition of a good fat to your meals.
The one caveat is that you should stay away from “normal” butter (i.e., butter not made from the milk of grass-fed cows). Grain changes the fat profile of the butter for the worse (which is why grass-fed beef is better for you too), and the hormones in non-organically raised cows can end up in the butter. That’s why I am such a proponent of grass-fed butter, aside from the fact that it just tastes better.
Clarified Butter
When you clarify butter, you’re rendering it so that the proteins separate from the fat. This will remove most of the things people could have trouble with and are left with mostly a pure fat.
Ghee
To purify it even more, you can keep cooking until the water in it evaporates and the proteins cook down, even toast a little, and give the butter a a golden color. What really sings is the taste this gives to the butter. So delicious.
The recipe below is for ghee, but you can finish early if you only want clarified butter.
Ingredients
- As much grass-fed butter as you want to render
Instructions
- In a saucepan, heat the butter over medium low heat (you don't want it to burn) until it's completely melted.
- When the butter is melted and foamy on top, scrape off the foam and discard. If you just want clarified butter, pull off the heat, let it cool, and pour through a cheesecloth. The solids should stay in the cloth and you should be left with a golden cooking fat.
- If you want to keep going and take it to delicious ghee, let it keep cooking as you take the foam off the top. You'll start to hear crackles, which is the water evaporating.
- Once you don't hear the crackles anymore (takes about 10 minutes), you can let it cool a bit and pour it through a cheesecloth leaving the toasted solids out of your pure butter fat.
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photo by Larry Jacobsen via Flickr