Is there a difference? Is it cost effective? Is it as easy as it looks? Does it make the food better?

I've made clarified butter many times. It's super easy.

Just put your butter in a small saucepan, and turn the heat on as low as you can get it. You don't want any bubbling to stir things up.

When everything's melted, gently scoop the milk solids off the top, and then gently scoop out your butterfat. You want to avoid stirring up the water underneath the fat.

Edit: The thing about clarified butter, is that since it doesn't have any milk solids, it doesn't burn like butter.



Edited 1 time(s). Last edit at 10/31/2021 10:54PM by freeradical.

I’ve done it. Easy to do.
I like the flavor more from Kerrygold or other grass fed milk. Reportedly healthier, too.



Edited 1 time(s). Last edit at 11/01/2021 11:20AM by anonymouse1.

.....have always been big fan of clarified butter and ghee.......so when someone comes out as ghee......it is met with support.....

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I reject your reality and substitute my own!

I make cheating clarified butter for seafood. Microwave half a stick of butter in a 1 cup borosilicate measuring cup. Slowly pour out the clarified butter while holding back the fats on the top with a knife. The remainder goes on toast.

“ then gently scoop out your butterfat. You want to avoid stirring up the water underneath the fat. “

Or chill, and the two will separate nicely.

What about just straining everything after it all melts?

Quote
Dennis S
What about just straining everything after it all melts?

Nope, that will not work.