Clarified butter

Clarified butter

By
From
Real Food by Mike
Makes
500 g
Photographer
Alan Benson

Clarified butter is also known as ghee.

Ingredients

Quantity Ingredient
750g unsalted butter

Method

  1. Place the butter in a heavy-based pan over medium heat. Bring to the boil and whisk the butter as it melts. Once it has simmered for 1 minute, remove the pan from the heat and leave to settle in a warm place for 2 hours so the fat solids separate from the milk solids. It can’t be left at room temperature as the butter will set. An ideal place would be in an airing cupboard, or in an oven set on the lowest temperature (50°C). Strain the melted butter through muslin (cheesecloth), leaving the white milk solids behind. Store the clear yellow liquid in the refrigerator until needed. Discard the milk solids.
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