Making Clarified Butter

hi Maude Brucker here this video is about clarified butter I use clarified butter in most of my frying and I used to season my cast-iron cookware so I've had a few requests and some questions about making clarified butter so I figured I'd do this video but before I get underway I would like to thank my patrons from patreon you can add a little bit of wuzzle on their behalf Kay's kissed Benedict riggers joy Jones TR nadenka pne's and my newest patron damien beamer here's to you guys your support is greatly appreciated anyway clarified butter a lot of people call clarified butter ghee but actually it's a little bit different traditional ghee is made over a direct open heat and the butter is locked Brown a little bit which infuses a nutty smoky Brown butter flavor to it clarified butter like I'm making is simply butter that has been melted and the fat separated from the water butter is about seventy-five percent roughly butter fat and the rest is built protein and water the reason why I use clarified butter for my cooking and seasoning is because it has a very high smoke point clarified butter pure butter fat doesn't begin to smoke until it reaches about 495 degrees Fahrenheit we're just ordinary butter we'll start small cat about 315 the reason for that is the milk protein the milk protein and the butter will start to scorch at about 350 degrees like I said I make my clarified butter in a double boiler pretty simple process you just unwrap your sticks of butter or your chunk of butter if you have a solid one and put them in the double boiler this is this kind of simmering along on a medium heat put them in there and give it a while to let that melt once the butter is melted I usually let it go for about 15 minutes and double boiler well it's still melting I'll stir it a couple times is to kind of speed things along but once it's all melted do not stir it you want everything to separate you'll get a layer of for me stuff on the top and I don't know how well you can see it through there but you'll get a layer of water on the bottom I got to put my camera on the tripod and then I'll be right back we want to begin by skimming off that foam and it should come off pretty easy almost in a chunk it should be pretty stiff for the most part and we're gonna put this in a little ball you want to get as much as you can but at this stage you don't really need to do a perfect job of it you'll see why in a second because I'm going to put this back in double boiler after I get done with this you're also going to pick up a little bit of the butter with a two of the butter fat and we're going to save that for later come here you okay I have most of the foam off of there and you can see the butterfat underneath this is the jar that I had my old clarified butter and there's a tablespoon or so left in there and that was just gonna to remelt into this now very carefully pour that into there try not to get too many bits of foam in there you're gonna get some but don't panic and let me try and change the angle so you can see I don't have you already see that yet or not let me move in kind of tough to do with this one hand and not the tripod but you can see at the bottom hopefully that water layer far off as much of the butter fast as you can try not to get too much water in there but you will probably get a little bit no matter what you do but don't get too excited we're gonna let this stuff settle out in the jar for a while and it'll separate out again now you're gonna end up with a little bit of butter still in your pan in your double boiler pour that into the ball that just got skimmed your foam off into you're not going to lose a whole lot that's maybe a tablespoon but we'll get back to that in a little bit too because what I'm gonna do now is wash off the inside of my double boiler and let this sit in the jar for about 10-15 minutes this has been sitting for about 15 minutes now the foamy stuff that I missed the first time around is floated to the top and we'll skim that off and the water that got through has settled to the bottom and carefully skim off as much as that as I can find and while I was waiting I cleaned out my double boiler because I'm going to pour this whoops almost spilled that I'm going to pour this carefully back into my double boiler and leave behind any water that's in the bottom I see there's a couple little floaty bits in there but I'll get them later and there's still a little bit of water in there and a little bit of butter and we'll pour that into there get rid of my old jar I have a clean jar and I'll put this back in the double boiler for a while you grab the camera off the tripod and I'll show you what's going on the reason I put this back in the double boiler and I'm going to have it in there for a half-hour to 45 minutes is to drive off any remaining moisture that is suspended in the butterfat also in case you're wondering what I'm going to do with the stuff I've skimmed off you can see there's probably about two tablespoons worth of butter in there I'm gonna let that harden and there's a couple of things you can do with it you can either skim that off the top once it's hardened throw the water away save it in your fridge or freezer until next time you make clarified butter and throw it in with the next batch and melt it down and get the butter fat out of it or what I usually do with it is I let it harden and I use it for a spread on toast if you do that and you're using salted butter be warned roll it will be quite salty the reason for that is salt does not really dissolve in fat very well if at all the salt and salted butter is dissolved in the water and then it's worked through the rest of the butter so you have all of the salt and upon the salted butter in the water in this little container but no and then you gotta say to health your blood pressure and just have something salty and that's pretty good so once that as double boiled for a while longer we'll come back and finish it off when I port this back into the double boiler for the second go-around it was fairly cloudy it's actually a lot more clear than it looks because there's a good bit of mineral build-up on the outside of my double boiler anyway after about half hour to 45 minutes it should clear up when it drives the last of the moisture off if it if it doesn't go ahead and let it go longer you could let it go as long as you want as long as your double boiler doesn't run dry now I'm going to pour this into a nice clean jar and you should be able to see that it's a lot more clear and put a lid on it now some of you may be wondering can you can always take the lid off so you see it can you can clarified butter there are people that do can butter and clarified butter but it is not a recommended practice so you do so at your own peril what I do is I just keep this in the fridge and I use it for frying and for seasoning pans you can freeze it there's no water left in this so it's not going to expand in the jar and these ball pint jars are designed to be frozen anyway so you can put it in the freezer and it should last at least a year regular butter will last about a year in the freezer this should last at least as long if not longer as long as you have all the water out of it and all the protein out of it it should last pretty much forever really but I can't guarantee that so don't take my word for it anyway that's how you make clarified butter it's pretty simple it takes awhile but most of us just sitting there watching it and waiting so it's not a whole lot of effort involved in the process and you have an excellent fat for cooking with because it has a very high smoke point and it's not gonna scorch and burn like a regular butter will but you still get a nice butter flavor now that should take care of it for this video and I'll see ya on the next one

Channel: TheMudbrooker

Views: 52,045

Keywords: Cast iron, Cooking, clarified butter, ghee

Id: OjFDmQM5_98

Length: 11min 3sec (663 seconds)

Published: Tue Nov 19 2019