Preparing clarified butter is relatively simple as long as you remember two things. Otherwise, we may fail. What should you pay special attention to and how to make it so that it tastes delicious?
What is the difference between clarified butter and regular butter? There are mainly two issues
Clarified butter is nothing more than animal fat, which is prepared by cooking it over low heat. During this process, do not forget to regularly remove scum and sediment. The whole process is quite simple, although it takes some time and requires constant attention. Nevertheless, it is worth it, because prepared this way it can be eaten for a very long time (15 months kept in the refrigerator), and gains a high smoke point – over 200 degrees. What does it mean? It can be safely used for deep frying and baking, as the risk of burning is virtually impossible. This is because during clarification you get rid of the protein admixtures. After careful and thorough cleaning, it is suitable for consumption even by people who struggle with lactose intolerance, although, of course, caution should be exercised.
How to make clarified butter? Remember two rules and it will turn out amazing
Before you start preparing it, you first need to buy the right butter. It is important that it has at least 82%. fat. This is the first rule to remember. The second one is , i.e. on an ongoing basis, during and after, by straining it through gauze. This way you will make it exceptionally delicious. So how to make them? Prepare:
- a cube (200 g) of pure butter without salt and spices,
- a saucepan with a thick bottom,
- gauze,
- sieve,
- spoon,
- a jar or other container for ready-made butter.
Cut the butter into smaller pieces, put it in a pot and place it all on the smallest burner of the stove at low power. Wait until the fat melts completely. Don’t mix it up, and in the meantime, put gauze on the strainer. When the first scum appears, skim it off with a spoon. Do it carefully and slowly. When the butter has completely melted and there is no white trace left on its surface, carefully pour it through cheesecloth and a strainer. Repeat the last step if necessary. This way you can be sure that not even a gram of lactose will remain in it. Finally, pour the prepared clarified butter into a jar. Enjoy your meal!
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
