Method of making and storing purified butter and ghee butter
It's refined butter. It's called Ghee butter in India. France is called Br Clarifier, and in English it is called Clarified Butter.
1 serving
Within 15 minutes
마무네뜨
Ingredients
  • unsalted butter
    100g
Cooking Steps
STEP 1/7
Butter is made up of 80 percent pure fat and 20 percent water and dry matter.
This balance keeps the butter in shape. Low heat causes cracks in this balance, separating fat, moisture, and dry matter.
STEP 2/7
Melt the butter in a medium bath. You can do it over low heat, but the double boiler is much more stable.
STEP 3/7
When the butter melts, white impurities form. Remove it with a spoon. You can walk more easily if you turn off the light.
STEP 4/7
Lactose is sunk down here. Except for this, pour only refined butter into the container.
STEP 5/7
If you pour it into a clean container, you can see the heavy lactose last. Just put it in there so that lactose doesn't go in.
STEP 6/7
Reason for using in gibbutter cooking: The moisture and protein are removed, so the butter's heat point rises to 170 degrees, so it can be used at high temperatures such as stir-frying.
STEP 7/7
Storage: Refrigerate in an airtight container for up to a month.
If you make it too small, it's hard to separate and the amount is very small, so make it plenty. Unlike brown butter, refined butter is yellow and clear. It's important to keep the temperature low so that the butter doesn't boil. Be careful not to burn the protein. That's why I recommend a double bath.
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