Mastering Fermentation by Mary Karlin

Author:Mary Karlin [Karlin, Mary]
Language: eng
Format: epub, mobi
ISBN: 978-1-60774-439-9
Publisher: Ten Speed Press
Published: 2013-08-26T16:00:00+00:00

CLARIFIED BUTTER

Clarified butter (clear butter fat) is simply melted (unsalted) butter that has had the milk solids and liquid whey removed. It is the solids that burn when butter is heated to high temperatures. Once the solids have been removed, the clear butter fat can be heated, even at high temperatures for frying, without burning or creating off flavors.

To clarify, slowly and completely melt the butter in a saucepan over low heat. Once melted, remove from the heat and remove the foam from the surface. Carefully pour off the butter fat, leaving the milk solids and liquid whey at the bottom behind. Strain any remaining butter fat through a coffee filter into a container. Discard the solids. Gravy separators are also useful for separating the butter fat from the solids. Clarified butter can be refrigerated and stored for a few months.

Ghee is a form of clarified butter used in India. Due to the lack of refrigeration in that region, the butter is heated in the same manner described but for a longer period of time, until all of the water in the butter is boiled off and the solids have settled to the bottom and browned. The result is a stable, nutty-flavored clarified fat that requires little or no refrigeration. In contemporary kitchens, ghee can be covered and refrigerated or stored in a cool location for a few months.

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