Making clarified butter is not that easy. It’s not only cooking process of separating pure butter fat from the milk fat, it is done in a slow cooking process and maintaining some more restrictions. Not only these are the part of the clarified butter making process, remembering these points will help you in maintaining the quality of the clarified butter you have produced. https://milkio.co.nz/making-clarified-butter

1. MAKING CLARIFIED BUTTER IS NOT THAT EASY. IT’S NOT ONLY COOKING PROCESS
OF SEPARATING PURE BUTTER FAT FROM THE MILK FAT, IT IS DONE IN A SLOW
COOKING PROCESS AND MAINTAINING SOME MORE RESTRICTIONS.
Not only these are the part of the clarified butter making process, remembering
these points will help you in maintaining the quality of the clarified butter you have
produced.
Clarified butter is also called brown butter, anhydrous fat, and pure ghee. Some
clarified butter's best qualities are the result of its raw materials and perfect
composition—those dairy proteins provides butter much of its excellent flavor, and
because butter is already a blend, it can be amalgamated into things like pan sauces
with better ease.

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How clarified butter is made
 If you have the query that how is clarified butter made in the traditional
procedure, you should start by melting unsalted butter in a saucepan.
 Once it's entirely melted, allow the butter to get heated until it reaches to a
gentle boiling state. The milk proteins will first generate a thin white layer over
the entire surface, then increase into a thicker foam.
 Finally, as the butter starts boiling, the foam coating will break apart into
smaller clusters. Technically, it's not the butterfat but the water in the butter
that's boiling—and you will get to boil the water to dry it slowly.
 The foam will finally drop to the bottommost of the pot as the butter lasts
bubbling away. You'll know that it's closely done when the bubbling activity
gets low and then mostly stops, which proves that major portion of water is
finally evaporated.
 Now it’s time that you just pour the residual butter through cheesecloth or a
coffee filter to eliminate the browned bits. This is how you can have your
clarified butter—it’s not as flavorful as regular butter, but it is much more shelf
stable and nutritious for daily use.
5 points you must keep in mind: maintain the quality of clarified butter
1. Best raw material should be used for making best quality clarified butter. In
New Zealand dairy, best quality grass fed cow milk is used for best quality
ghee production.
2. Use unsalted butter. Otherwise similar to the butter flavor, the salt content will
also be stronger in clarified butter.
3. Use a cheesecloth (or coffee filter) to get rid of the residues of milk solids that
grassed in. Line a strainer with two layers of cheesecloth and pour the butter
through it.

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4. Using a thin-bottomed pot may result in the butter burning. Therefore, for
making clarified butter you must use a heavy bottomed pot.
5. How do you store clarified butter is a deciding factor for the quality of this
dairy staple. You need to store the clarified butter in an airtight jar. In order to
extend the shelf life of the brown butter you have procured, store the
anhydrous fat into a dark shelf away from exposure to light and moisture.
Making clarified butter or pure ghee is a pure delicacy and it is a quite sensitive
process. More you maintain the details, you will get the best quality clarified better
as the final production.
Best quality ghee or clarified butter offers 12-18 months of shelf life after it is
procured. If you keep the clarified butter into fridge, it is possible to preserve the
clarified butter more than 18 months post manufacturing offering all clarified
butter benefits for you!
READ MORE:
1. https://milkio.co.nz/cow-ghee-benefits/
2. https://milkio.co.nz/desi-ghee-benefits/
3. https://milkio.co.nz/ghee-uses/
4. https://milkio.co.nz/ghee-butter-benefits/
5. https://milkio.co.nz/ghee-nutrition-facts/
6. https://milkio.co.nz/ghee-health-benefits/

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