Clarified Butter (Ghee)
Ghee also known as clarified butter is butter cooked down longer to get a more well rounded nutty fat flavor.
As it simmers it separates any particles to give a clear fat form.
Here I'm going to show you how I make the butter then take it to it's clarified form, Ghee.
1 pint Heavy Whipping Cream
1 to 2 tbsp Cold Water
1/8 tsp Salt
In a blender add your Heavy Whipping Cream and blend until you get whipped cream.
Now add 1 to 2 tbsp cold water and blend again.
You will end up with curdles.
Continue pulsing or blending until you notice the liquid separate from the butter and you see the butter forming into a ball.
Strain the butter from the liquid, reserving the liquid.
**The liquid reserved is fresh buttermilk, use it in sauces, pancakes, biscuits or even chicken wings for a delicious added flavor.
Useing a cheesecloth or your hands, gently squeeze the excess liquid from the butter and add your butter to a pot.
Melt your butter on medium/low heat for 20 to 25 minutes until the foam separates and clears from the clarified butter.
Stir occasionally to ensure no burning, brown bits will fall to the bottom of the pot which is ok and part of the clarifying.
Turn stove off and let sit for 5 minutes then strain into a glass jar.
Stir in 1/8 tsp Salt for preservation.
Store in an airtight glass jar for up to 2 months at room temp or up to 6 months in refrigerator.