Clarified butter and ghee are simple enough products to get at your local shop (well ghee is), so why go to the trouble of making them yourself? Aside from the flavour, it’s simply for the fact that you have control of where the butter will come from. Maybe you like a particular butter from a farm near you or a Danish butter brand or you only eat organic. If this is the case then you need to start making this for yourself.
The difference between clarified butter and ghee is purely the time the butter has been cooked for. Butter is clarified once the milk solids have separated – there will be two distinct layers. Ghee has just been cooked for a bit longer and will have a nuttier more golden hue. Both are far more outstanding products, both in taste and aroma when made yourself… I can absolutely promise you that you will never, ever buy ghee or clarified butter again after you have tasted your own.
This recipe is probably more a ghee than a clarified butter as I cooked it a few more minutes after the splattering stopped. It’s fast to make and it lasts for ages, up to 6 months in the fridge.
Use a butter that you love, (this is my favourite for making ghee). It needs to be unsalted and butter in it’s purest form, no additives at all.
Simple, easy and tasty – Blondie 🙂