The Correct Way to Clarify Butter - Kitchen Conundrums with Thomas Joseph
Video Overview & Insights
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.
It needs to simmer for much longer than that and have a clear look..🤦🏼♂
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Don't follow this guy. You need to boil out the water. His CB will go bad in weeks, not months.
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Use a tea strainer when pouring it out. My clarified butter has gone up to 455F without burning. It may have been hotter, that’s just the highest temperature my digital thermometer can reach.
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Why is it so cloudy? Clarified butter supposed to be nice and clear golden color. That just looks like melted butter.
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The Correct Way to Clarify Butter - Kitchen Conundrums with Thomas Joseph
Does it matter if it's perfectly clear? I've tried twice and I can't seem to get that perfect clarity/see through - is always a little cloudy
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It's called ghee.
Why would you not say that???
More User Perspectives
Just get cheese cloth and pour into strainer
@peralta2912That butter has not been clarified. You need to learn to do it properly.
@pigeonbirbso what do you do with the milk solids from the bottom of the pot? Butter is too expensive to waste any of it
@melissamartin632482 degrees moron
@raywilliams6098Clarified butter smoke point is 450F. Pour it through a sieve and cheese cloth.
@barryhaley7430Easy peasy, thank you
@eileenwingate8958How 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?
Thank you for the clarified explanation! 🤭
@solarwinds-why does everyone say a deferent smoke point for ghee
@pennhill5459Can I use salted and unsalted butter?
@bryanfury3986This 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).
@graphicsfxcgyIs the leftover whey protein or milk solids useful for something ?
@peterl.104You are one hot man
@RayMrRobertThe milk solids are wonderful in mashed potato or on toast if you don't want to waste them.
@carltaylor4942What can you use with the milk solids
@LMTF35The 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)
You're supposed to strain it.
@richardkennedy8481482 degrees is the smoke point of clarified butter. :)
@shaneownbeyAnyone know where I can find that jar at 2:52?
@timothyjoe5343It wasn’t meant to use in ingredients.. It was meant to take one
spoonful every morning for your health not for food… If u do this the right way u start feeling better and it has no fat…
Hot 🔥 tip : use a cheesecloth when pouring into container.
@amills3271Somewhat disappointed in this video. There are two primary purposes for clarifying butter. The first is to separate the milk proteins (solids) in order to increase the boiling point for use in cooking from 250 F to approximately 480 F. This video (somewhat) accomplishes that. However, the second purpose is to increase its shelf life. Butter also contains water. Water is the main ingredient that promotes the growth of bacteria. Therefore, boiling the melted butter for 10 to 15 minutes is necessary in order to remove most of the water, thereby increasing the shelf life dramatically. This video does not address that important point. Also, the boiled butter should be allowed to rest for at least one hour in order for the milk solids to settle out.
@conradkappel9426You should use a cheese cloth to filter that clarified butter
@danielbrady3684Check it is the ghee I am not endorsing stay safe tc.
@brd8764So what volume of clarified butter do you get from 1 lbs
@geomondiale1768What an idiot. He didn't strain the clarified butter and instead just slowly drizzled it out dripping from the dirty bottom of the pan. Terrible.
@joshuakelly9390Does it matter whether it's salted or unsalted? Thanks
@Sharon2426This is hardly clarified butter. You have cloudy butter. How long have you been cooking ? Just started ? I would guess that you are more the waiter type. The problem with the internet, is that anyone can pretend to know what they are doing. Why this video has 6.9k likes is mind boggling. Shame on you for releasing this.
@Faitheal-m7dHe should simmer/soft boil it for at least 15 minutes to remove all the water. The result should look like cooking oil, not melted butter.
@LucisFerre1i like this explanation. Thanks
@edoj7860salt bae cooks beef in it
@mattyMcLovinisbaeOK - but what can you do with the rest left in the pan?
@charlesfitton9677I'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.
@patriciasodaro8670Don't bother skimming, Heat it boil off the water and then let it cool AND settle for an hour or two.
Then you can skim the whey more easily the solids will have settled and you can pour it through a cheesecloth and have a perfect result. It's best to make a lot.
What can you do with the remaining fats in the pan?
@GuionBThis 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.
@CaCa-cu3nyIf 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.
@BossCrunkWrong way of making ghee. He doesn’t know what he is talking about.
@InDepth369if u just heat it more the milk solids will rise up and you can skim them all, resulting in a higher yield
@HugehugebighugeHe didn't clarify whether to use salted or unsalted butter 😕
@constancemcguire5870What’s good to do with the remaining milk solids? Thank you.
@cmcandlesI 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?
@sammyt3514This is going to make some of you sick... but i would never remove the butter whey with a strainer and waste it!! In my house the foamy Whey Protein is what i live for (not really but kinda sorta lol). #ChefTreat
@seacoastview7253