The Correct Way to Clarify Butter - Kitchen Conundrums with Thomas Joseph

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Have you sauteed something in butter because you wanted that rich buttery flavor, but what you ended up with was a burnt butter flavor instead? So how can you get the delicious flavor of butter without it burning? You need to remove the milk solids by clarifying it.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The Correct Way to Clarify Butter - Kitchen Conundrums with Thomas Joseph
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7 сен 2024

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Комментарии : 599

@Nsmitty1 5 лет назад

Thanks for clarifying this.

@zsigmondkara 5 лет назад

I'm also happy, that "there is a whey" .

@kingrama27 4 года назад

This should have way more likes

@cheuthao7624 4 года назад

Ghee, this is great!

@theawesomesausage 4 года назад

You butter be careful with such puns, brother

@magepn9530 4 года назад

@kbrackins 8 лет назад

I've always clarified butter by melting it and then pouring into a bowl of water. Set the mixture into the fridge and the milk solids will settle into the bottom and into the water. While chilling, the clarified butter will become solid and will be on top of the water, it can then be easily separated (in solid state) from the watery, milk fat, bottom layer.

@jaeaguilar6356 7 лет назад

I will try that out also! Thanks!

@avawells2414 7 лет назад

thanks

@Dina_tankar_mina_ord 7 лет назад

AWESOME!!! THANKS!

@HeatherSpoonheim 7 лет назад

Nice tip. I do about 6 lbs at a time, and recommend a double boiler so you don't really have to watch it - gives me plenty of time to prep other stuff. Actually, in the resto, I just put it in an insert in the sauce table and then put the insert in the fridge. I can dump it out the next day and the milk just runs away, and I wash off the bottom of the butter, voila.

@HanaOccasionally 7 лет назад

Really helpful tip if I need a lot of it Thx!

@ManojKumar-hn8rc 7 лет назад

In India we make a type of clarified butter known as ghee. It is made by letting the butter simmer for a longer time to caramelize it giving it a nutty flavour. and the water content is also reduced to zero. well the uses are same as butter or clarified butter but it gives a classic aroma to the food and a different taste. i mean you can actually taste the ghee in food.

@NavySturmGewehr 7 лет назад

Ghee is the only kind of clarified butter worth using. That extra flavor from slightly cooking the milk proteins is fantastic. Indians make the best food in the world!

@guguigugu 7 лет назад

i can understand why some people don't like the old-timey taste tho

@lucasbrizeno5284 7 лет назад

Beurre noisette

@tmarritt 7 лет назад

yeah I'm in the UK london and just buy big tubs off ghee.

@mudit5151 7 лет назад

Manoj Kumar I'm from India too.. i was laughing at this video.. idk how this even compares to the real thing - ghee.. clarified butter as seen in this video is kinda inferior, i wouldn't use it..

@carltaylor4942 Год назад

The milk solids are wonderful in mashed potato or on toast if you don't want to waste them.

@kevbe144 6 лет назад

you lose about 1/3 of the butters weight in doing this, so if you need an exact amount (like 1 pound clarified), add an extra third (1pound plus 2 sticks if this case). Learned this from making edibles!

@magikmus8672 Год назад

Add an extra half *

@Rockhound6165 6 лет назад

I take an extra step and filter the clarified butter through some cheesecloth to get rid of any renegade milk solids.

@BossCrunk 3 года назад

If you don't boil the water out of whole butter, when you use it for high heat searing it pops all over the place (and I mean all over the place) as the water that's still in it boils violently and reacts with the butterfat. The purpose of clarifying butter is to get the water out AND the milk solids/whey out. These routines that have you barely heating the butter only until the solids separate work for removing the solids but not the water. What you need for high heat cooking is pure butterfat, with the water removed as well. The only real way to do this is basically to produce ghee, and I see another poster below has explained the process and mentioned that this removes the water as well.

@graphicsfxcgy Год назад

And if you're planning on using the butter for long-term storage, the slightest bit of water will promote bacteria and necessitate refrigeration. To avoid making "ghee" and trying to make the milk solids caramelize and stick to the bottom of the pan, I've seen a method that many swear by. Add a tablespoon or two of flour prior to pouring through cheesecloth. The milk solids and flour will curdle, ensuring that none of the milk solids escape through the cheesecloth. In either case, you have to remove the water by boiling the butter long enough for the water to evaporate if you're not planning on refrigerating it.

@dominusstyx 9 месяцев назад

@@graphicsfxcgy That's exactly what I did, as a famous Chef on RU-vid showed, AND it burned in a matter of few minutes, at the bottom of the pan was a disgusting about 1/2 inch of burned solids and was smelling horrible. I'm starting losing faith, it seems no one knows how to do clarify butter. ☹☹

@graphicsfxcgy 9 месяцев назад

@@dominusstyx You have to do it on VERY low heat for a longer period. Not hot enough to burn. If the butter burns in a "few minutes", you have it too high. Put it on VERY low. Maybe a single bubble every 5 secs or so. NOT a full "boil". It takes a while. Don't rush it. You want the water to SLOWLY evaporate. Also make sure you use a pan or pot that has enough layers in the base so you don't get hot spots. It never even darkens when I do it. Stays the same color (maybe a little more pale yellow) but it takes me a good hour at least.

@dominusstyx 9 месяцев назад

@@graphicsfxcgy Thank you for your advice. I'll do just that, today. And I'll let you know my results. 🙂🙂

@dominusstyx 9 месяцев назад

@@graphicsfxcgy Thanks to you; Success!! Yes, I did it as you told me and everything went wonderfully. Finally, now I have clarified butter. Chef Jean-Pierre and the guy above, never mention the most important factor for a successful clarified butter, 'Low Heat'. I'm shaking my head insurprise.

@nanchoparty 7 лет назад

You can also store all of the melted butter in a small bowl or glass, chill it overnight, and remove the block of clarified butter while scraping off the rest. That's how I do it, at least. Saves butter. Butter is good.

@sherpa6844 4 года назад

Butter is love

@graphicsfxcgy Год назад

This method is great if you're wealthy like Martha and don't mind wasting some of the butter at the bottom of the pan. Adding a tablespoon or two of flour, just prior to pouring, will bind the milk solids to the flour, curdle them and make pouring it through cheesecloth (another missed step) easier. Without using the flour, a small amount of the milk solids will pass through the cheesecloth (even triple layers).

@LIZZIE-lizzie 4 года назад

This is a good vid. The skimmed butter can be used for mashed potatoes, etc., not throwing it away - don't waste anything or don't make anything waste. Many times when I melt butter, I hold the pan above the flame after the butter starts to melt. Placing the pan of unmelted butter atop a pot of boiling water, is also a good way to melt butter, but time consuming - unless water is boiling for pasta, etc.

@markshuford7441 5 лет назад

I do the exact same thing as the video, but I slowly/gently pour mine through a folded cheese cloth that I stuff into a small funnel that I've placed over a glass container. It works great. Mine comes out clear.

@Hohniker 7 лет назад

He didn't discuss anything about removing the water content, which is the whole reason you can store it for so long.

@GFlCh 6 лет назад

The fat floats on top of the water (the water sinks to the bottom). Aside from his method/execution which leaves a lot to be desired, pouring the fat off the top leaves the water behind. But the method is not very efficient as it leaves a lot of the butter-fat behind as well.

@mydogskips2 4 года назад

@@GFlCh So how would you do it, what's the better way?

@hardtruth2039 3 года назад

I use an induction burner so I can set the temp at 215 degrees and boil the water off without burning the whey or solids.

@CaCa-cu3ny 3 года назад

This video makes a lot more sense than any other ones which require cooking/evaporating all the watery liquid at the bottom. Literally, when the butter is melted, the fat part and the watery part simply separate themselves autmatically. He‘s genius.

@TomDavisMD 3 года назад

"This is the Whey". Seriously though, this is the model for all "how to" videos; simple, explanatory with obvious expertise and passion. Thank You Thomas. Will be following you elsewhere

@MrMZaccone 5 лет назад

There's also water in the butter that will sink to the bottom of the pan. Clarified butter is great for making popcorn. Grind some salt very fine in a mortar and pestle, add to clarified butter, heat, and then add the popcorn. As the popcorn pops it is automatically coated in the salty buttery goodness and comes out perfectly. Clarified butter doesn't have quite the buttery taste of whole butter because it lack the milk solids that give it some of that flavor but it has a smoke point that's higher than even the vast majority of vegetable oils.

@mwhitehall889 3 года назад

Excellent presentation. Thanks.

@hahayouarefunny 9 лет назад

Very helpful! & thanks for giving us an idea of how long the ghee will last in the refrigerator. It's encouraging to know that I can make a big batch and use it for a long time.

@highguy4122 9 лет назад

this is NOT ghee its clarified butter

@hahayouarefunny 9 лет назад

My b, clarified butter not ghee.

@highguy4122 9 лет назад

+hahayouarefunny told ya

@highguy4122 9 лет назад

+hahayouarefunny told ya

@prosecute1966 8 лет назад

Is there any recipe in which you could use the remaining milk solids/fat that is left in the pan after siphoning off the clarified liquid?

@0318rudeboy 3 года назад

It’s clear to me now!!

@gabbiegarcia9350 6 лет назад

I love watching this guy!

@celiab3701 9 лет назад

Great video, I love using butter. I would be interested in basic soup techniques or recipes that don't require a lot of time.

@sumerbc7409 4 года назад

I'm retired Oilfield, got an idea, have a very very tiny diameter siphon tube and put butter pot 12 inches in height above the bowl you're pouring to. Then stick the tiny siphon tube on the very surface of butter on pot, suck on it and fill tube, put thumb over the end and then lower the tube down into collection bowl and release thumb on end of tube and let it suck/siphon off the top layer of clarified butter... you'll get every last drop off the top of milk fats on the bottom better than pouring and wasting some good butter with that pout method.....

@JeffKeenerRCJH 7 лет назад

Love technique videos by pros! Painstaking but simple!! Thank you!!

@ZanesFacebook 7 лет назад

Jeff Keener painstaking? What? He placed four sticks of butter in a pan and walked away for fifteen minutes. What's painstaking

@kelseysavage2563 7 лет назад

Zoned out for a second Coz I'm home alone and heard a noise, came back in as he was placing the sticks of butter in the pan and thought "Jesus there's a lot of butter in this recipe" then I realised.

@ChickenParmVodka 6 лет назад

Kelsey Savage hey

@jackp9589 6 лет назад

Wow. What a story!

@silkytp789 5 лет назад

Filter it through a handkerchief.

@celesteh.2167 6 лет назад

This is all new to me, thank you. Question: what is the milk solids left in the pan used for, it has some flavor too; and do you throw out the foam that was skimmed from the clarified butter? Yep, don't know but willing to learn.

@pamhc3993 9 лет назад

That was a brilliant tutorial! Thanks very much!

@HexusoftheSheep 6 лет назад

Apparently the comments are full of rude people who feel the need to be pretentious and don't understand the slight differences between ghee and clarified butter. Ghee is very expensive in America and it is much more cost effective to make your own at home. Simmering this for longer would make the more nutty flavour that you associate with ghee, as it's just the butter being browned (learn about your food before being pompous asses!). A quick google search is enough to tell you that ghee is simply cooked until the milk solids caramelize rather than just at the stage of separating.

@jm4236 5 лет назад

Thank you! Ghee is not clarified butter. Its ghee. If you go to a restaurant and get king crab legs you don't get ghee. You get clarified butter. They are not the same.

@TheVideomantra 9 лет назад

Clarified butter is used extensively in Indian Cuisine, since a long time.

@sooktha 9 лет назад

While making the indian clarified butter (ghee), we continue to cook the butter on low heat until the milk solids gets slightly golden brown.

@joseph_b319 9 лет назад

TheVideomantra It is awesome for making pitas and naans.

@highguy4122 9 лет назад

nope. thats ghee common mistake

@highguy4122 9 лет назад

+Sooktha aravind thank you. im more certain i made it right. have you any idea if infusing with cannabis effects the topical applications of the ghee? i think it should enhance them but i dont know much about it

@wilhelmtaylor9863 4 года назад

When you get ready to use butter for frying, just put the butter into the pan and wait for the foam. Blot the foam with a paper towel - what's left is clarified.

@MsTruth2020 Год назад

The health benefits of ghee: 1. It doesn’t stimulate insulin 2. It has lutein (it’s good for your eyes) 3. It decreases your appetite and helps you fast longer 4. It contains important fat-soluble vitamins 5. It is more easily digested than other fats 6. It contains MCT fats (which are used as energy and are easily digested) 7. It has short-chain fatty acids (which are good for gut health) 8. It has CLA (it’s anticarcinogenic, anti-inflammatory, and anti-allergy)

@user-hn9wu2zt1r Месяц назад

Awesome thanks

@edoj7860 2 года назад

i like this explanation. Thanks

@rideswithscissors 5 лет назад

So many comments about how clarified butter is inferior to ghee. But clarified butter is an essential part of French cooking, and western cooking in general. Ghee has a totally different taste, which will change the expected taste of the food. Ghee has a smoke point of about 485 degrees F, which makes it suitable for deep frying. Ghee also has a very long shelf life. Clarified butter is used for sauteing, frying at a lower heat. I hope this clarifies things.

@rossegan7034 4 года назад

I have seen quite a few of these clarified butter videos and it's always the same type of butter used,,advice,,get some irish kerrygold butter melt it in a pot and simply pour out your clarified butter into whatever container you want leaving the milk solids in the pot,,the better quality the butter the easier it will will be to clarify it and kerry gold is the best..no skimming or straining.

@Warvvolf 6 лет назад

Ok. Now I want to finish one of my sous vide Ribeyes in this.

@brandonleesanders 3 года назад

I sous vide my ribeye in clarified butter then finish with a quick grill sear on both sides...

@Warvvolf 3 года назад

@@brandonleesanders I sous vide mine in hot water. But you do you.

@a1930ford 5 лет назад

Why not just strain it through a coffee filter when draining, so as to keep the particles separated?

@DjGlenJon 5 лет назад

yeah elsewhere i watched cheese cloth been used

@loulou32st 9 лет назад

Brilliant tutorial as usual ! I learned so much ... Thanks can you please tell me where you got the spices rack ? I have been looking for one for a long time ... Thanks

@kinngrimm 6 лет назад

Use unsalted butter! also when you leave it on low heat for a longer time the buttery flavor gets more intense and becomes slowly a little nutty. That is how ghee is made too as far as i know. You can leave it on low heat upto 4 hours.

@lauratempestini5719 3 года назад

Why unsalted butter

@kinngrimm 3 года назад

@@lauratempestini5719 I could think of three reasons. First you can always add salt later if you really want some. Secondly salt is been used as a mild preservative and aslong you use your butter within a week or two you just don't need it, so why have it? And lastly salt binds water in your body and drives up your pulse which depending on your overall health could become an issue.

@ecl8209 9 лет назад

you're simply my hero!!

@XavierKatzone 5 лет назад

If you poured it into a taller, narrow container before separation, you may be able to skim the top more efficiently AND not waste so much as you pour it off in the end.

@kikonyc68 7 лет назад

I would normally keep heating (boiling almost) the butter until the milk solids become no longer liquid, then strain the whole thing through a kitchen towel. You do have to keep a close eye on it while heating so that you can stop it right before milk solids start to brown.

@Hugehugebighuge 3 года назад

if u just heat it more the milk solids will rise up and you can skim them all, resulting in a higher yield

@fredrikjohansson9289 7 лет назад

Well look at that, learn something new every day 😁

@chrisbgood2359 4 года назад

Thank you for this great video!!!

@LMTF35 Год назад

What can you use with the milk solids

@eileenwingate8958 3 месяца назад

Easy peasy, thank you

@barryhaley7430 2 месяца назад

Clarified butter smoke point is 450F. Pour it through a sieve and cheese cloth.

@Bats1431 4 года назад

Can I do anything cool with the milk solids ?

@Foodpermaculture 5 лет назад

try to put this in a hot pan and you will see how well clarified it is. Also there is a lot of usable waste crated. It shoul have been cooked a bit mor and thn strained.

@tsambikasabineiakovidis7755 4 года назад

what do you do with the remaining milky butter???

@timothyjoe5343 Год назад

Anyone know where I can find that jar at 2:52?

@danieljstark1625 4 месяца назад

How much Clarified Butter does one get from 1 lb of unsalted butter? What do you do with the remaining butter that's NOT clarified? Throw it away? Use it for something else?

@user-hn9wu2zt1r Месяц назад

1.3

@solarwinds- 4 месяца назад

Thank you for the clarified explanation! 🤭

@CarrotCakeMake 7 лет назад

Great video thanks.

@1981cherokee1 9 лет назад

Tomas, can you please show us how to make butter. You are my fav on this channel. Hope you will demo some cooking and baking too. Sorry ladies, Sarah and ??, Tomas is great at demo.

@Dee_Le 9 лет назад

Get some heavy whipping cream and put it in a mason jar. Make sure you close the lid tightly and SHAKE it vigorously, it should take about 10-20 minutes (as long as you continuously shake it) and you'll have butter :). It should last about 7 days.

@epiyawne 9 лет назад

Or if you have a stand/hand mixer, beat your heavy cream until you see it showing "overbeaten cream" signs and continue, remove the buttermilk by filtering and then soak the butter in water then discard the water.(try to do this until the water runs clear because it can cause the butter to go rancid pretty fast)

@Dyers88 7 лет назад

To make 1LB of butter, assemble; -2 litres of full fat milk -some airtight jars -some cheese cloth -half a pint of white wine -some snacks while you're cooking method: eat the snacks, drink the wine, then go to a shop and buy butter

@lizerdon 7 лет назад

You forgot the the 2 litre of milk, The jars, And the funny part.

@ThomasShue 6 лет назад

Thomas, let me know if you want to learn a way easier way to do this. My method was taught to me by Thomas Keller from The French Laundry. Once you know my way, you'll never do it any other way again... Keep up the good work, T

@RandallJT84 6 лет назад

Clarified butter also has a higher smoking point than a non clarified version. It's a lot more flavorful, and robust in ability to flavor foods, add that warm, nutty flavor to dishes. It's just a lot more versatile than most any other fat used in cooking.

@melissamartin632 24 дня назад

so what do you do with the milk solids from the bottom of the pot? Butter is too expensive to waste any of it

@prabeshlamichhane1009 6 лет назад

Add some rice grains (few grams) while the butter is cooking. It will give very nice texture to the butter (becomes grainy).

@seemajhaveri5181 4 года назад

You just need to clarify if you are baking at or above 250 degree. I am baking baklava at 180 degree so still i need to clarify? Please clarify my doubt. Thank you

@macnutz4206 6 лет назад

This is useful. Thanks.

@theMasterChiefRules 4 года назад

So it’s melted but there is nothing on the top to skim off, I take it that’s fine as long as I keep the solution at the bottom out of my pour?

@gayle525 5 лет назад

Clarified butter can also be stored in the cupboard if done correctly as the do it in India. Now what do you do with the stuff that is leftover? Can that be used as a start for browned butter?

@draggy76 6 лет назад

Uhh, why not just use a fine strainer for the solids?

@russbear31 6 лет назад

There is an easier, modern way to make clarified butter: After melting the butter and bringing it to a simmer, add 2 Tbs of cornstarch for each stick of butter you use. Once the cornstarch is activated by heat, it will absorb the water and some of the milk solids in the butter fat. The final step is to strain it, using a funnel lined with at least 3 or 4 layers of cheese cloth. The cheese cloth will catch all of the clumps of cornstarch-coated milk solids and water. You're left with pure, golden butter fat. It will not be cloudy. I read about this method about 3 years ago in Cook's Illustrated magazine. It works. I've made clarified butter this way about a dozen times.

@theodore6548 6 лет назад

Interesting. I am going to try this!

@peterl.104 Год назад

Is the leftover whey protein or milk solids useful for something ?

@patriciasodaro8670 2 года назад

I've watched all kinds of videos about clarifying butter. The point is to boil off the water content as that is in part what makes the shelf life shorter. Boiling off the water content, then let it settle and come to room temp and skim and pour leaving the milk solids. I see lot of videos skipping the boiling part.

@trinkettinkeringking 5 лет назад

Would using 3 sticks of butter leave me with about 2 stocks of clarified butter?

@jetlaggedchef6806 5 лет назад

Would you recommend trying this with a gravy separator?

@DarianHarder 5 лет назад

That’s what I was thinking Christopher M, but I wonder if the solids would be too small and slip right through?

@geomondiale1768 2 года назад

So what volume of clarified butter do you get from 1 lbs

@catherinedavid3662 4 года назад

I’ve never made ghee before but lately I’ve been cooking a lot of Indian and recipes call for ghee. To make my own ghee would I use salted or unsalted butter?

@7ajhubbell 6 лет назад

Thank you.

@playgrounddolls7766 4 года назад

1 minute in microwave and clarified butter is separated from milk. Ghee however has to be made on low temperatures to leave vitamins in.

@Dee_Le 9 лет назад

That's so great. Quick question: Is clarified butter higher fat than regular butter?

@terencefoo8746 9 лет назад

Yes it is, because it's nearly 100% fat whereas butter is about 80-85% fat.

@hamboza010 4 года назад

what is the weight before and after ???

@dwaynewladyka577 6 лет назад

I've made it by filtering the melted butter through paper towels. That works well.

@whisky3k 4 года назад

There's more than one method to clarify butter. The process as shown in this video (I guess you can call it the French method) does not cook the milk solids, which gives it a cleaner, sweeter flavor. Ghee, which is the Indian clarified butter, cooks the butter until the milk solids brown and caramelize, leaving it with a richer and nuttier flavor profile. Also, as another commenter pointed out, his end result is way too cloudy, which suggests that it still contains plenty of moisture and/or milk solids. Check out French Cooking Academy's video on clarifying butter which is done using an oven, and you'll see that the end product should be much much clearer.

@skipgeel 6 лет назад

You do not need to skim, and you removed the pan from the heat too soon - the liquid was not yet clear. The butter was not yet clarified. The scum at top includes water; let it boil off. When the fat sinks, and the liquid is clear, use a fine mesh strainer to remove the solids and any remaining scum. Your liquid is cloudy; it should be clear.

@marilynmorehead7735 4 года назад

good idea.

@Sharon2426 2 года назад

Does it matter whether it's salted or unsalted? Thanks

@belindakho 9 лет назад

What do you do with the leftover milk solids in the pan? Can you use those in cooking like cookie dough?

@highguy4122 9 лет назад

you can use them to make caramel

@danr5239 3 года назад

Do use salted butter or unsalted butter? Or doesn’t it matter?

@simplyintranets 5 лет назад

Thanks TJ!

@georgemeads8019 6 лет назад

What about using cheese cloth to strain the milk fat from the clarified butter? Btw, I enjoyed the video.

@nommernomz 9 лет назад

what do you do with the milk solids left?

@alesfont 9 лет назад

Toss

@highguy4122 9 лет назад

if you make ghee you can use the caramelized milk solids to make caramel according to the video i linked above.

@avawells2414 7 лет назад

the ones çûçv

@wingsabre 7 лет назад

brown butter sauce

@AndrewManroe 7 лет назад

kimberly brown the butter or just use it as regular melted butter

@acajudi100 3 года назад

Smothered bone in chicken breast with rice and asparagus Hominy and turkey Sausage . Spinach Grits, eggs, and turkey bacon, Spaghetti with meat sauce. Corn Beef Hash and egg. Red salmon croquettes green beans. Red beans and rice. Hot water hoe cakes. Beef tamales and vegetarian chilli green peas. Fried chicken wings, mashed potatoes and corn. Sardines in Mustard. Tuna, All can vegetables and fruit. Mashed sweet potatoes, cube steak, mixed vegetables. Mac and cheese from scratch, fried catfish. beets. Chunky soups over rice, or potatoes, or couscous.. Schweppes Ginger Ale battered fried shrimps. Dirty rice with 96% ground beef and Rice-A Roni. Baked turkey wings and remove cooked turkey and throw in Stove Top corn bread stuffing. I do not eat pork or pork products, as my 106 young grandmother, and I am 78 now. She died in great physical shape in 1979, but Alzheimer's at 99.

@lebasilleavesboi6958 3 года назад

i did all that but at the bottom of the jar theres this white stuff that passed through the clarifier thingi

@cmcandles 3 года назад

What’s good to do with the remaining milk solids? Thank you.

@danielmiller2977 5 лет назад

This was cool. Your the best! Thanks.

@lefteyedspy 5 лет назад

Thanks, Tammy Jo!!!

@priyag7507 4 года назад

Hi at what degree the ghee should be ready

@leftyla 9 лет назад

can the excess milk solids be used for anything?

@AndrewManroe 7 лет назад

leftyla regular melted butter

@longdark4ever 7 лет назад

Mix it in your pancake batter, yummy

@squatch545 5 лет назад

You can use it to moisturize your nipples

@bryanfury3986 11 месяцев назад

Can I use salted and unsalted butter?

@MrStarwulf 4 года назад

Thomas you need to boil the butter for a few minutes to remove all the water. It also brings to the top any added ingredietns, like salt, that can be skimmed off. Boiling also allows you to store ghee outside the refrigerator without worry. Remember, this is an Ayurveeic method of treating butter which comes from India where not everyone, especially before technology, has a fridge. So, boil your butter for about 10 minutes at least, a nice soft boil, not too low.

@sammyt3514 3 года назад

I just boil the butter until nothing is floating at the top, pour the golden clarified butter into a container and use the delicious milk solids that have settled at the bottom in an omelette or something! I don't fish out the foam (referred to as whey protein in the video); what's the benefit of doing that?

@ABaumstumpf 7 лет назад

And what do you do with the rest?

@HanaOccasionally 7 лет назад

ABaumstumpf The rest can just be used as plain melted butter. So good to use for any mashed potatoes or for sauces.

@freddylift1183 6 лет назад

I was waiting for Thomas to take a sip of butter at the end.

@kaydenevideo 3 года назад

Does anyone know what sort of sauce pan he is using? I really love the size and shape of it.

@a.b.4052 3 года назад

Looks like All Clad

@scorpionleader1967 4 года назад

Is this liquid or solid at room temp?

@SafariChari 5 лет назад

How long did you let the butter boil before stopping the heat?

@Stephenrsm7600 4 года назад

Thank you Thomas Joseph for helping me to understand how to clarify butter!!! Is a more expensive butter better for this, or will any solid butter do????? Second question, I just have to know--are you married????

@Striider2 4 года назад

Hands off, Stephen. I've got first dibs...

@DavidFSloneEsq 9 лет назад

This isn't a comment about this video; rather, it's a plea for help. Recently, a friend of mine roasted a medley of winter veg - beets, Brussels sprouts, carrots, and potatoes, if I recall - in hopes of them coming out of the oven with a crispy exterior, yet some structural integrity to the interior. She coated them in oil and salt, then roasted them in a 400ºF oven for... let's say four or five drinks, and we were drinking at a fairly swift pace. She tested them, and decided that they weren't crispy enough. Almost in unison, her man and I suggested that she throw them under the broiler for a few minutes. She did so. The result was a bunch of veg with slightly burnt, yet not crispy, exteriors, and mushy interiors. Where did we go wrong?

@tray22nc 9 лет назад

I think the mistake that most people make with roasting vegetables, is that they crowd the pan. If I'm roasting four different types of veg, I will use two half-sheet pans, and spread them out, in a single layer with some space between the pieces. Otherwise, you're going to steam them, and the outside will never get that wonderful golden brown crispy texture. In the case of your friend, it sounds like she may have used too much oil. I typically just use enough to dampen the outside, but not have them dripping or sitting in oil. I also like to roast mine at about 350-375F just to make sure that the outside doesn't burn before the inside is done cooking. Also, keep in mind that some vegetables will take longer to roast than others (carrots vs asparagus for example) and some will end up burning while the others will still be underdone.