Clarified Butter: How to Make it at Home!

[@HCWHunter]

Actually, when you cook long enough to brown and caramelize the milk solids, you have gone beyond clarified butter to ghee which will give the result a nutty flavor. Not bad just different than clarified butter.

[@leerolyat5856]

Thank you for showing this method. I went through half a dozen videos, even by some big name people in the food industry, and none of them mention boiling off the water or eliminating casein.

[@PiattoRecipes]

Thanks for taking the time to leave us a comment! We hope you'll subscribe to our channel for more tutorials like this. :)

[@pennybevins3016]

Thank You very much for the video. I was ready to give up on my spanakopeta recipe.❤🎉

[@richardwillford2418]

There are many videos out there on making clarified butter, but this one is actually better than most. To be a bit picky, though, isn't this really ghee? The proteins at the bottom of the pot have been caramellized.

[@PiattoRecipes]

If you’re going to make ghee you’re gonna need to let the caramelized proteins sit in the liquid for a lot more than we did here. Some browning of the precipitated ones will only give a subtle (and pleasant) nutty aftertaste, but still clarified butter it is.

[@richardwillford2418]

@@PiattoRecipes I see. First time anyone's pointed that out. I slightly caramelized my first ever batch the other day (like in this video), and having watched a bunch of other videos, I thought I had made ghee by mistake. Now I understand. I've watched some more of your videos - very good channel. Keep up the good work!

[@dominusstyx]

Exactly. Very few videos mention that the temperature has to be very low to avoid the burning the solids. I wasted two blocks of good butter, following the instructions of a very famous Chef on KZbin, it turned black with at least 1/2 an inch of burned solids at the bottom. It went straight to the garbage.

[@paulledet5911]

@@dominusstyxsame. But ready to try again now with this video

[@pidginmac]

This is the classic and correct method and I love seeing the professional skills at work.

[@arifali6762]

Great thx. I don't think Ghee needs refrigeration since it's pure fat. Please someone explain it.

[@JaRule6]

I'm going to use my clarified butter to make pot butter for cookies 😁

[@PiattoRecipes]

😅

[@nathanharris3946]

That's why I'm here. Haha

[@arelybarrios9089]

Do i have to let it cook at medium temperature or high?

[@Mithic_sk]

Go with medium, if it's weak, turn to medium-high.

[@allanfischer9417]

Do you begin with salted butter, unsalted butter or does it matter?

[@PiattoRecipes]

It doesn't matter for the process. We use unsalted butter.

[@chevypreps6417]

It is my understanding that when using salted butter the salt being water soluble and not fat soluble will sink to the bottom with the milk solids.

[@luisasotgiu6141]

👍👏👏

[@aliciaguerrer9066]

😋😍

[@brianphillips4168]

This is ghee not clarified butter. I actually like ghee better, but this was cooked too long to be clarified butter. Either way it’s tasty if following these steps😊