Clarified Butter Recipe

Crinella Family Cookbook

If you'd like to receive notification about updates to our site, please submit your email address.

Enter Email Address

Odds & Ends White Sangria Clarified Butter (Ghee) Dried Lemon or Orange Peel Brandied Fruit Cherries in White Rum Dried Mushrooms Brined Grape Leaves Home Made Ricotta Cheese Home Made Mozarella Cheese Orange Flavored Olives Lemon-Lavender Marmalade Home Cured Olives Citrus Roses 2006 Pinot Noir 2006 Sauvignon Blanc 2005 Sauvignon Blanc 2005 Glissando	Clarified Butter
	The reason to clairify butter is so that it can be heated to a higher temperature without burning. In the clarifying process, impurities or minute solids that would burn, are removed. Sometimes it is the only kind of fat that will do in a recipe because of its more delicate flavor than olive oil. Sometimes a recipe calls for a combination of oil and butter and you should always use clairified butter. A school of thought suggests that in clarifying butter most of the bad cholesterol is removed and it becomes a far more healthy fat. 1/4 lb unsalted butter
	Melt butter over very low heat for a few minutes. Strain through several thickness' of cheesecloth into a covered jar and store in the refrigerator. The Indians take the butter and bring it to a rolling boil which they maintain gently until the solids clump together and fall to the bottom of the pot in whitish lumps. They strain the butter which is then called Ghee. Prepared this way the butter does not have to be refrigerated and will last for months.