How To Make Clarified Butter The Easy Way

What is Clarified butter or Ghee
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off.

Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation.

Advantages of Clarified butter
* High smoke point (wont smoke when cooking at high heat)
* Better flavor
* can be stored at room temp for long periods of time

Difference between "regular" clarified butter and Ghee:
Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian cuisines.
Ghee has been cooked for longer amounts of time than clarified butter to intensity the flavor and get rid of all the water. Usually it is cooked until the milk solids turn brown and then caramelize.

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