How do i seperate butter ?!
Answers: i know seperate means to clarifying, and its ghee etc. but how do i seperate my butter when in a pan?
1 pound of un-salted butter
In a heavy stainless steel pan, melt butter on low heat. Turn up the temperature to medium. Let it simmer. Foam will start to form as the moisture evaporates and Oil starts to clarify. Skim foam off. Cook till you have a light yellow color oil with all the moisture gone. The milk solids will cook to brown particles and stay on the bottom. The whole process will take about 45 minutes. Filter the Ghee using multi-layered cheese cloth to remove brown particles.
Yield 1 ? cup Ghee.
skim the foam off the top....but there are still solids that settle so it will not be "clarified" enough to cook at high temps and not burn.
I use a fat separator cup. It's alot easier and you can get one in general merchandise in most grocery stores these days for about $3. Pour the melted butter into the cup, wait about 1 minute, then pour off the ghee/clarified butter. The foam stays in the cup.
All you need to do is melt the butter completely...don't let it sizzle or bubble. Once melted, let it cool slightly and use a spoon to skim the white foam off the top of the butter. The clear yellow liquid that remains is ghee, or clarified butter.
Just so you know. the ghee is the most saturated fat of all fats. but it taste gooooooooooood!