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Temperature for making Butter Oil - Clarified Butter vs Ghee?

Asked on March 15, 2014
Created March 15, 2014 at 8:37 AM

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?

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