Every Christmas, my Aunt Paula gives the gift of rendered butter. Perhaps you’ve heard of clarified butter or ghee but in my family, we call it Syrian butter. By removing or separating the milk solids and salts from the butter, you are left with a clear, pure form of butter with a nutty and rich taste that simply cannot be duplicated.
If you want to take your fried egg to the next level, fry it with rendered butter. We also use it to prepare Syrian dishes such as baked kibbee or simply drizzled on top of hushwee (a meat, onion and pine nut mixture.)
I don’t cook with butter often or eat it on a daily basis but I am a firm believer in eating real, whole foods. I am also a firm believer in making your calories count. When I eat a high calorie item, it is going to be worth it.
A king sized Snickers bar? Not worth it. A little clarified butter with my fried egg every now and then? Yes, please.
My Aunt Paula has been gracious enough to offer a step by step instructional guide to making rendered butter at home. As you can imagine, it is much cheaper to do it yourself and with the holidays coming up, I can’t imagine anyone refusing the wonderful and magical gift of butter.
Your fried egg is waiting.
A clear, pure form of butter with a nutty and rich taste that simply cannot be duplicated. Better known as Ghee
Unwrap the butter.
Put butter in heavy pan and place on high
High heat until it all melts. Watch carefully.
Turn heat to low and add 1 cup coarse wheat. Stir every now and then to keep the foam moving to the bottom to be absorbed by the wheat.
IMPORTANT: Keep the heat low. Do not let it boil or burn the wheat. You want it to “smile” not bubble. This step takes 4 or 5 hours and pretty much takes care of itself if the temp is right. Just check in and give it a stir every hour or so.
Eventually it will look like this. All of the gunk is at the bottom of the pan and the pure butter is on top. It is ready to be put in jars.
Use a gallon pitcher with a strainer lined with 4 thickness of “butter” cheesecloth. Make sure you get butter cloth because it is much finer gauge than regular grocery store cloth. I buy it online from cheese making sites. It lasts forever.
Use a big ladle or cup and dip and pour through the strainer into the pitcher.
When the pitcher is full, pour the butter into canning jars
Let it cool before you put the caps on
Voila! All done. Store in the basement where it is cool.
No need to refrigerate.