What in the heck is clarified butter and why would I make it? Well... on my journey to "attempt" eat according to the paleo plan I came across so many blogs talking about clarified butter (or ghee). The wiki definition is: Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. HUH?? Basically you are removing all the potentially problematic milk solids The advantages of this type of butter is its long keeping quality (several months refrigerated) and its high smoke point (can be used in frying without burning). And if you don't know anything about the paleo diet... search "paleo" and do a little reading.
Now this was REALLY EASY! Seriously.. too easy. All I did was start with some grass feed unsalted butter and melted it in a pot. I used Kerrygold which I found at Trader Joes.
I prepped a triple layer cheese cloth over a measuring cup (for the straining part).
As the butter melts, you will really start to see the separation as the milk solids form a foamy top layer. Once it starts bubbling, you’ll know that the water’s cooking off. One the bubbles start to slow down you know you are close. This whole process took about 10-13 mins for me on medium heat.
Once you see the milk solids start to brown and there is no more bubbling, remove the pot from the stove and pour (SLOWLY... I made the mistake of pouring too fast and it went all over the cup) into the cheese cloth covered heat safe cup or bowl. (I don't have a pic of this as I was doing this solo).
As you can see all of the yuckies stayed on the cheese cloth and the clarified butter went in the cup.
From there I poured my finished product into a glass mason jar and put in in the fridge! EASY PEASY!
I think I am going to try for a little garlic flavored CF (clarified butter) this weekend.
Hugs,
Meghan
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