Clarified Butter is a clear, pure form of butter with a nutty and rich taste that simply cannot be duplicated. Better known as Ghee
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.
How To Make Clarified Butter (Ghee)
- A Large Pot
- 4 pounds unsalted butter
- 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.