Mostly I use clarified butter for cooking and roasting. My grandmother gave me the good advice to use only clarified butter for cooking. And she cooked really great, she knew what she was talking of! I also love the taste of butter without burning it.
I like cooking with clarified butter much better than with sunflower or olive oil. Not just because I think it’s easier to use, but also the great taste! Of course, not every dish works well with clarified butter, then I use sunflower oil or for mediterranean dishes I use olive oil. But there’s nothing better for schnitzel, roast potatoes, roasts and so on!
For a long time I bought the clarified butter, but for a year or two I’m making my own regularly. It’s so easy and you can make organic clarified butter quite cheap, which is just awesome!
Therefore you only need a bit of time, patience and a fine cheesecloth (otherwise use a clean dish towel, which you didn’t wash with fabric softener!)!
One year ago: red thai curry paste
Two years ago: cream cheese balls with herbs and walnuts
Three years ago: apple galette
Four years ago: puff pastry tart with root vegetables
Homemade clarified butter
adapted from Alles hausgemacht and Kleiner Kuriositätenladen
yields: about 600 g clarified butter
Ingredients:
- 750 g organic butter
Melt the butter in a wide saucepan on small heat. When the butter has melted, turn up the heat a bit so the butter is simmering. Froth will form on the surface, water is evaporating (it’s splashing and sizzling) and the milk proteins will set on the bottom.
Remove the froth from time to time with a slotted spoon and simmer until it’s not sizzling anymore. The butter shouldn’t brown and the milk proteins on the bottom shouldn’t brown, too, because then the temperature is set to high! From my personal experience I know that it’s not always easy with a ceramic glass stove. I do not bother, if the milk proteins brown a bit, since I’ll filter the butter anyway in the end. But the butter shouldn’t brown, otherwise you’ll end up with some delicious brown butter, which you can of course use, too! It just tastes different.
Place a fine mesh strainer over a clean jar and line it with a fine cheesecloth (or use a clean dish towel which hasn’t been washed with fabric softener). Strain the clarified butter and let it cool out. Refridgerate it so it solidifies.
The clarified butter keeps up for a few months in a closed jar (so it doesn’t take on foreign odours) in the fridge.
DAS war jetzt ein lustiger Zufall, hatte gestern Abend noch ein Gespräch mit meinem Freund über die Verwendung von Butterschmalz und dass es für Bratkartoffeln und Schnitzel absolut nichts Besseres gibt und dass wir heute unbedingt wieder welches kaufen müssen und – tadaaah – kommt eine tolle Inspiration, es endlich doch mal selbst zu machen und nicht aus Bequemlichkeitsgründen wieder in den Einkaufskorb wandern zu lassen. Wie gerufen, merci. 😉
Dein Beitrag ist ein guter Anstubser für mich, auch mal wieder Butterschmalz selber zu machen. Ich koche damit auch sehr gern. Liebe Grüße.