(So named because the the butter turns the color of noisettes (hazelnuts)). Once the milk solids turn a golden brown color the clarified butter will take on a rich fragrant nutty flavor that is called "noisette butter" or "beurre noisette" which is a French name for "brown butter" or "hazelnut butter". If you continue to cook the butter once it has melted and separated, the milk solids at the bottom of the saucepan will start to brown. The intensity of flavor of the clarified butter depends on how long you cook the melted butter. Chilled clarified butter does become grainy. The liquid collected is the golden-yellow clarified butter (butterfat) that can be covered and stored several months in the refrigerator. Let the butter sit a few minutes to allow the milk solids to further settle to the bottom, and then strain the mixture through a fine sieve or a cheesecloth-lined strainer. When you have skimmed all the white foam from the surface of the clarified butter, and it has stopped bubbling, remove the saucepan from the heat. What is left in the middle is a pure golden-yellow liquid called clarified butter. The milk solids will drop to the bottom of the saucepan and form a milky layer of sediment. The top layer is a white foam or froth (the whey proteins) and should be skimmed off with a spoon. To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form. The disadvantage is that it doesn't have that same wonderful rich flavor of regular unsalted butter (since the milk solids have been removed) but it does have a more buttery taste than other oils. The advantages of this type of butter is its long keeping quality (several months refrigerated) and its high smoke point (can be used in frying without burning). Simply defined, clarified butter is unsalted butter that has the milk solids and water removed so all that remains is pure liquid golden-yellow butterfat. Can be used for deep frying.Ĭlarified butter is also called drawn butter. Ghee is clarified butter that has been cooked longer to remove all the water so it can be stored for longer periods (both refrigerated and at room temperature). Keeping it in a squeeze bottle will essentially be pointless because it will inevitably set up, and one won’t be able to drizzle it like a liquid without reheating it anyways.Note: When making clarified butter always start with at least 25% more unsalted butter than the amount of clarified butter needed, as the volume is reduced during the melting and straining process. For best storage, keep it in a glass jar or other sturdy container.
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