CLARIFIED BROWN BUTTER RECIPES

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CLARIFIED BUTTER RECIPE | LAND O’LAKES



Clarified Butter Recipe | Land O’Lakes image

Clarified butter, or ghee, is pure butterfat–butter with the milk solids and water removed. It can be used as a sauce by itself, a base for other sauces or as a cooking agent. Make this delicious and versatile staple at home!

Provided by Land O'Lakes

Categories     Sauce and Condiments    Butter    Cooking    Dairy

Total Time 0 minutes

Prep Time 10 minutes

Yield 3/4 cup

Number Of Ingredients 1

1 cup * Land O Lakes® Unsalted Butter

Steps:

  • Melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat.
  • Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to bottom of pan. Cover; store refrigerated.
  • Use clarified butter for frying and sautéing. Use it in place of oil; it works the same, but adds a great buttery flavor.

Nutrition Facts : Calories 110 calories, FatContent 13 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 35 milligrams, SodiumContent 0 milligrams, CarbohydrateContent <1 grams, FiberContent 0 grams, SugarContent grams, ProteinContent <1 grams

CLARIFIED BUTTER RECIPE: HOW TO MAKE IT - TASTE OF HOME



Clarified Butter Recipe: How to Make It - Taste of Home image

We make clarified butter to remove the milk solids, which are what burn when cooking with high heat. Keep a jar in the fridge to use for pan frying, or to drizzle over veggies, rice and, of course, seafood! —Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3/4 cup.

Number Of Ingredients 1

1 cup unsalted butter, cubed

Steps:

  • In a small heavy saucepan, melt butter over low heat. Simmer until solids separate from fat, about 10 minutes, but do not allow butter to brown. Remove from heat; skim and discard surface foam., Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.

Nutrition Facts : Calories 130 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 0 sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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CLARIFIED BUTTER RECIPE: HOW TO MAKE IT - TASTE OF HOME
We make clarified butter to remove the milk solids, which are what burn when cooking with high heat. Keep a jar in the fridge to use for pan frying, or to drizzle over veggies, rice and, of course, seafood! —Taste of Home Test Kitchen
From tasteofhome.com
Total Time 20 minutes
Calories 130 calories per serving
  • In a small heavy saucepan, melt butter over low heat. Simmer until solids separate from fat, about 10 minutes, but do not allow butter to brown. Remove from heat; skim and discard surface foam., Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.
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May 01, 2020 · To start, you'll need to place a 2-quart saucepan on the stove and start melting your butter over medium heat. His recipe calls for 1 1/2 pounds of butter which has been cut into 1-inch pieces. Once the butter has fully melted, you can turn the heat down and bring the liquid to a low boil for about 45 minutes, or until it reaches 260 degrees.
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May 29, 2015 · How to Make Clarified Butter Step 1: Melt the Butter. Place butter in a heavy-bottomed saucepan over a very low heat. Let the butter melt slowly, do... Step 2: Separate Milk Solids From Butterfat. As the butter melts, avoid stirring so that it separates into three layers. Step 3: Skim the Foam. Skim ...
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Dec 21, 2021 · Heat the butter over medium-high heat, While it melts, you’ll notice it begins to foam. Stir or swirl the pan occasionally to distribute the heat. Then, as the foam begins to reduce, stir your butter at a near-constant pace because from this point on, it’s really starting to brown and therefore, be at risk of burning.
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Oct 16, 2014 · Or, more importantly, liquid gold in the cooking world. It’s possibilities and uses are endless. To sum it up, butter consists of three things: butterfat, milk solids, and water.Most generic store-bought butter is generally 80% butterfat, 16-18% water (yes, really!), and about 1-2% butter solids.
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Jan 03, 2022 · In a saucepan, cook the butter over moderate heat, swirling the pan, until the milk solids turn deep brown, 5 minutes. Source: pinterest.com. Cream the butter and sugar. Add cushaw and vanilla extract, whisk until well combined. Preheat the oven to 180°c. Add the dry ingredients and milk, alternating between the two.
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Dec 26, 2021 · Brown butter is a French kitchen process which consists in melting butter in a pan until it is clarified as in the making of ghee (separation of the fat and whey). But the cooking is prolonged until it takes a light brown color and it gives a delicate flavor of roasted nuts, hence its name of "beurre noisette".
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THE DIFFERENCE BETWEEN CLARIFIED BUTTER AND GHEE | ALTON BROWN
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HOW TO USE CLARIFIED BUTTER IN YOUR COOKING - LEARN TO COOK
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CARAMELIZED BUTTER (A.K.A. BROWNED BUTTER OR BEURRE ...
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