View Full Version : Clarified Butter
Jayboflavin04
04-23-2009, 12:22
I wanted to take clarified butter instead of taking olive oil. After was all said and done the clarified butter just became really thick and unusable on the trail. Did I not do something right? Was it too chilly should I have stored it in a squeeze tube?
Mighta been your method of dispensing. Go to your local pharmacy / drug store and find feeding syringes (Petco might also have them.) They're pretty damn light and for things like butter, they're the perfect size.
Jayboflavin04
04-23-2009, 13:02
I stored it in a screw top container from a local pharmacy....like a travel shampoo type deal. The idea was to keep from spilling in my pack.
Guess I didnt need to worry bout that.
Clarified butter is a solid at room temps. I keep mine in a screw top jar. Stored in a fridge at home, but is fine for weeks on extended canoe trips.
Dan
As noted above, properly done it should be very hard.
LaurieAnn
05-05-2009, 09:39
You can also buy Ghee from an Indian grocery store and that way the work is already done for you. It's somewhat similar to the clarified butter.
medicjimr
05-05-2009, 11:22
You can also buy Ghee from an Indian grocery store and that way the work is already done for you. It's somewhat similar to the clarified butter.
Ya I came accross some at a super walmart in the kosher section was $6 for a small jar.
drastic_quench
05-05-2009, 12:21
I tried making this at home, but just ended up with butter. I followed the steps I found online, but there weren't many solids to strain.
squirrel bait
05-07-2009, 09:22
Moisture of any kind is really really bad for ghee or clarified butter. A wet utenzil is a common culprit.
You can also buy Ghee from an Indian grocery store and that way the work is already done for you. It's somewhat similar to the clarified butter.
Probably your best option is to buy. It takes some pratice to learn how to render out all of the solids. Ghee is a little pricey, but I know for a fact that you can buy it at Whole Foods.....and most likely places like Green life and Fresh Market. THe whole foods here sells the large jar for just over $7
I tried making this at home, but just ended up with butter. I followed the steps I found online, but there weren't many solids to strain.
low, low temps in a non-teflon pan
squirrel bait
05-07-2009, 10:11
they're right. Cook slowly, skim and when well seperated from from all impurities and it begins to smoke then it is ready; strain through fine sieve or a piece of linen. Purified butter is brought to boil for two or three minutes, allowed to stand to settle, then skim and pass it through a fine sieve pouring off the top only so to leave the sediment on the bottom. Great stuff, have fun and experiment.
Alligator
05-07-2009, 10:18
In one of the restaurants I worked in we made this in large batches and I always found that to be easier with getting it separated. Small amounts didnt come out so good. I'm pretty sure we did about 2-3 lbs at a time placed into a tin in the steam table. Haven't made much at home just a few times but less than a stick didn't get quite the separation I was accustomed to in the restaurant. We never seived it though either, at the amounts we used we just poured it off.