Just wondering how you make your clarified butter and whether low temps or high are better?
I start with raw unpasteurised cultured butter, presumably to keep all the goodness intact i want to heat it as little as possible when clarifying it into butter oil?
I'm sure that a higher heat will give a fuller flavor and a deeper colour, and wikipedia says at higher heats (when making Ghee) antioxidants are created that help prolong shelf life, but my main concern is keeping all the goodness even if i have to keep it in the fridge.
I made my first batch the other day by just letting a stick of butter melt in a beaker (me pretending to be a scientist) on top of my radiator, after an hour or so (if i don't stir it) the milk solids drop to the bottom (they look nasty!) along with some water and i can pour off the butter oil through a coffee filter.
Is there any benefit to cooking at a higher heat for longer?
asked byRobert_13 (777)
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