MISCELLANEOUS: Clarified butter is very useful in cooking as it allows food to be cooked at higher temperature than ordinary butter while imparting a nice buttery flavour to cooked food.

CLARIFYING BUTTER:

 

 

 

1¼ cups butter fields 1 cup clarified butter

 

 

 

In a small saucepan, melt butter slowly over low heat. Do not stir while butter is melting. Skim off surface foam carefully as it is formed and discard. Remove from heat and let butter stand 5-10 minutes for the milk solids and water in the butter to settle at the bottom. Pour off the liquid fat and store it in a glass jar.

 

Clarified butter is butter having its milk solids and water removed. It has a much higher smoking point so that it can be used to cook at higher temperature without burning. It can also be kept for longer periods without going rancid.

 

Use clarified butter as needed in various recipes.