LOL, Clarified butter's short longevity (meaning it doesn't take long for me to go through what I make), is second only to "Moose Tracks" ice cream around me. I have always used clarified butter for cooking and flavoring... nothing better for drowning my pop corn. After seeing the process that the popular vegetable oils (known as "RBD" oils) sold in the supermarkets (Canola, Corn, Safflower, etc) goes through to produce them... using hexane to extract more of the oil from the seed/grain, then refined using Lye, and then bleached and deodorized to the soulless oil that it is.. no thanks!! In fact ... refined Canola (rapeseed) oil is used as an industrial lubricant... yummy. Looking forward to see where you take this channel.
There is so much crap that "they" put in our food that it seems they do it on purpose. I try to greatly minimize the processed oils as much as possible. Clarified butter is a fantastic answer to that issue! I hope that you will enjoy the recipes I bring to this channel and that you will enjoy them as much as I do. Thanks for watching and for the comment!
I recently learned about the process they put "Seed oils" through to make them and have decided to do my best to cut them out of my diet as much as possible. That's when I found out about clarified butter and ghee. Avocado oil is not only expensive but from my understanding cooking any oil, even the "good" ones at high heat more or less nullifies any beneficial properties that they had in the first place. I could be wrong and need to go over the source material for that. I was able to find ghee in my local grocery store but from what I understand nobody really sells clarified butter so I was looking for videos on how to make it myself and found this. Thank you for the video, I will be trying it soon enough.
I think you will really enjoy it. It has so many uses in the kitchen for enhancing food as well as cooking food. I prefer to make my own so that I know exactly what is in it. Thanks for watching and for the comment.
I can't seem to find an authoratative opinion on the difference between ghee and clarified butter! Some say they are identical others say ghee is cooked longer until the milk solids on the bottom of the pan browns and adds a special nutty flavor that makes it ghee. Some say a great finesse is needed in the ghee cooking process so it will not become bitter from over browning the milk solids. Anyway, I've bought ghee and it's expensive so I plan to try this myself. I'll start with just a stick in a tiny sauce pan to see how it goes. It makes popcorn sing superano !
Both are clarified butter but cooking the ghee longer does make that taste of a nuttier flavor. So you are correct. Either way you can't really go wrong. I like dipping crab legs in ghee more so than just clarified butter due to the added flavor. Thanks for the question and for watching!
Very good video! I’ve thought about doing this, but never did. I didn’t realize that the smoke point on clarified butter was so high! This has motivated me to try it! I have avocado oil and olive oil in my cabinet now. But if I could replace them with clarified butter, that would be great!
Glad it was helpful! I think you will find that clarified butter is very versatile in your cooking and best of all, you can make it at home. Best of luck. I hope you enjoy it if you decide to make some. Thansk for the comment and for watching.
I think I have a few milk solids in mine. They look just like the small amount you had in the final bowl on the counter. Since salt is water soluble most of the salt will end up on the bottom with the solids.
I would recommend using a Tea Strainer to remove the moisture from the top. Less waste. Also, unless you think that you have more than 3 months supply, do you really need to use Cheese Cloth?
It will solidify whether left out or in your fridge. I keep a small jar out on my counter in my kitchen to use short term and the rest I store in my fridge and take out as needed. Thanks for watching and for the comment.
Hi Don! Clarified butter has a more rich and creamy buttery taste, so I would guess that you could use it to add a buttery flavor to any food. It is an all around good choice for cooking. Hope this helps. Thank you for watching.
Thanks for the sub. I used unsalted for my clarified butter. You can use either one, but unsalted will give you more control over flavoring your food . Thanks for watching and for the comment.
Unsalted is preferred, however you can use salted if you prefer or if you cannot get unsalted butter. I hope this helped. Thank for the comment and for watching!!
It is just a different flavor. You can use either one for multiple things in your kitchen. Ghee is just made by cooking the butter a little longer. Try both and see what you prefer. Thanks for watching and for the comment.
If you pressure can your clarified butter it might have a shelf life of 5 years unopened. Once opened probably 1 year in the fridge, 6 months on the counter.
