Easy Homemade Clarified Butter | Samneh/Ghee

[Music] foreign [Music] welcome in a lot of my recipes you've probably noticed I use clarified butter or in Arabic we call it semini now a lot of you have asked me how exactly do you make it because I do make it at home so today I'm going to show you how to achieve the perfect semini and all the tips and tricks that I use to to make this at home so for the process of making semini or clarified butter you can use those two words interchangeably I'm going to start with the best ingredients or the essential ingredient is pure butter each block I have in front of me is 450 grams or two cups so if you think two four six so I have the equivalent of six cups of unsalted butter now what you have to remember is you need a pot that's going to be big enough to accommodate the melting of all this butter so you need something that is high sided and something that isn't going to Bubble over because there's going to be a lot of foam so I start by placing my butter inside the pot and I haven't turned I haven't turned the heat on yet okay so that's one that's my second one and here's my third okay and basically that's it what you need to do to achieve clarified butter or semini is that this one ingredient and it requires heat and time so we're going to start with the heat and I'm going to turn it on and about medium just so that the butter starts to melt so as you can see in the pot it is bubbling very gently because I have it on medium Heat all of the butter has melted and now it's turned back to liquid so what I'm waiting for right now is for basically the time for the milk solids to separate from the actual fat that's in butter and that's what we're after we want the pure butter fat without the milk solids which will eventually go to the bottom and some of the milk solids will float to the top in foam and I have my strainer here ready to start skimming them off and there's also a percentage of water that's also going to Bubble away and evaporate so we are removing everything that would otherwise spoil butter and clarifying it this way is going to ensure that the pure clarified butter that comes out of it it's going to last longer so we just need a little bit more patience and it's going to be worth it so in a span of five minutes this is where we are right now with the butter you can see on the surface the foam the milk solids that are floating to the Top This is Where I get my strainer and just skim off the foam some of the foam and just place it in a glass this is something that we're going to discard now the old technique of making clarified butter especially you know in in the Eastern cultures like in the Arab world we would make 70. a lot of people think that you have to add something to the butter to actually help it remove the milk solids where really there's no need to add anything and what I'm talking about additions is in the past my mother used to share these stories with me they would put like a burro or flour some kind of a grain and let it boil along with the butter so that it absorbs the milk solids and it does work I mean you can put it in but really it's not necessary at all like I said all you need is just the heat which we have and some patience just a little bit of time and let it really do its work I mean this is science at work this is my lab my kitchen and all we're going to do is just one watch it carefully don't go anywhere okay don't leave it unattended and just watch the process of how this beautiful butter where it first started is going to transform into clarified butter and in the ongoing process in my chemistry lab here you can see there's been a change a lot of the foam has been removed and I'm still skimming off little bits but the process of the separation here from the butter fat and the water is happening and you see all the bubbles that are coming to the surface that's the water that's evaporating and slowly but surely there's going to be a Clarity here where the butter fat is going to be the majority of what's in the pot and it'll be almost like pure oil like it'll actually be clear right now it's still a little foggy but the process we're getting closer and closer to what we're after and that is the seminy or the clarified butter okay this is so exciting I never I never Tire of making clarified butter look at what's happened now you can see from the side of this pot and from the the the top now my semini or clarified butter and I just want to show you just by pouring it look it it is like oil all the milk solids some of them I've removed in foam and the rest of the milk solids have actually settled to the bottom and they will stay down there okay and allow of course the pure butter fat to come to the top and these are just the remaining bits of water bubbles that are going to evaporate now I am comfortable that I can actually turn this off right now and allow it to cool and I've achieved what I wanted and that is the clarified butter now I can continue to let this simmer a little bit longer and what happens is those milk solids at the bottom will actually get a little Browner and they will toast and they will flavor the butter and make it almost nutty and that would be like a brown butter and that is also delicious and it imparts a special flavor to to things that you bake and cook but I don't want it to go any further than this so I'm going to actually turn off turn off my heat right now and allow my clarified butter to cool completely before I pour it through a sieve and store it I waited till it was cool and I poured it through a sieve and I just want to show you before I show you the the final product here in the pot the residue or the milk solids that I was talking about before that have all settled to the bottom okay those are the the little pieces of milk or milk solids that went down so I didn't need to add anything to make that happen that just happened because it's just chemistry it's pure science all right so that is finished and I poured it through a sieve so that I I caught any milk solids because I want it to be pure I don't want anything to fog up my Liquid Gold it's what I like to call this so this is what I got now you remember I started off with the three blocks of butter I told you that there's going to be some loss obviously so you can expect anywhere between 20 to 30 percent of the milk solids in the water to to be part of that weight that's gone so now we're left with exactly and I measured it four cups okay so I have four cups of pure clarified butter or in Arabic we call it semini it's also known as ghee and I tell you it is the best thing to cook with now long ago the reason why people used to make salmoni out of beautiful butter and of course butter is beautiful why because it has it has the milk solids in it it's not just pure fat that's what makes butter special and but when you want butter to last longer which is the reason why people use would make clarified butter when you take out the milk solids all the things that would otherwise spoil in butter are gone so this beautiful liquid gold now can sit on your counter at room temperature for months nothing will happen to it and if you want it to last even longer you put it in an airtight container and keep it in your refrigerator and it'll keep for a year okay I know because I do that all the time so I what I do is after I've poured it in here I have my own little container that I like to preserve it in and I just pour my beautiful clarified butter now you see it's liquid right now it looks like it looks like beautiful olive oil but what happens as it cools completely and remains at room temperature this butter fat is going to solidify and it's going to look like remember the first Bowl I showed you this is what the clarified butter will look like eventually it'll be almost like a paste now you wonder what do I do with clarified butter why make it well a lot of the Arabic desserts that we make in the Arab world require clarified butter because it gives a completely different texture and a different flavor and it also allows these pastries and cookies that we make like baklava is the famous one to last even longer and it just has a unique taste now you can use it in sweet form or you can use it in Savory I use it to saute vegetables when I'm cooking you'll see in a lot of my recipes I use semini and I also use it because it when you do clarify it what happens is the smoking point becomes higher so less likely to burn when you use this rather than using butter where the milk solids are going to burn instantly so this eliminates that problem so Savory or sweet that's what you use clarified butter for one thing I just want to add and again I'm trying to answer the questions that I'm often asked about this you never start with anything but butter to make clarified butter people will ask me can I use margarine can I use Crisco and I say absolutely not margarine is not butter and nothing is going to change it by heating it or whatever you do with it is going to make it into clarified butter so you have to start with the real deal to get the real deal so now that you have all the secrets and tips in how to make clarified butter or an Arabic semini I urge you to try it it's easy as you saw there's nothing complicated here and if you haven't tried frying an egg and clarified butter it's to die for it is something else it's delicious with pure butter or olive oil but try it with 70 next time you do fry an egg and I'll tell you from now you're welcome so let me know how you get along and send me any questions in the comments so now I'm going to put away my clarified butter I'm going to cover it and wait for it to solidify and then I'm done

Channel: Suzanne Husseini

Views: 3,411

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Id: DTtRxGBk8sI

Length: 12min 5sec (725 seconds)

Published: Fri Jan 20 2023