Thank you for showing this method. I went through half a dozen videos, even by some big name people in the food industry, and none of them mention boiling off the water or eliminating casein.
There are many videos out there on making clarified butter, but this one is actually better than most. To be a bit picky, though, isn't this really ghee? The proteins at the bottom of the pot have been caramellized.
If you’re going to make ghee you’re gonna need to let the caramelized proteins sit in the liquid for a lot more than we did here. Some browning of the precipitated ones will only give a subtle (and pleasant) nutty aftertaste, but still clarified butter it is.
@@PiattoRecipes I see. First time anyone's pointed that out. I slightly caramelized my first ever batch the other day (like in this video), and having watched a bunch of other videos, I thought I had made ghee by mistake. Now I understand. I've watched some more of your videos - very good channel. Keep up the good work!
Exactly. Very few videos mention that the temperature has to be very low to avoid the burning the solids. I wasted two blocks of good butter, following the instructions of a very famous Chef on RUclips, it turned black with at least 1/2 an inch of burned solids at the bottom. It went straight to the garbage.
Actually, when you cook long enough to brown and caramelize the milk solids, you have gone beyond clarified butter to ghee which will give the result a nutty flavor. Not bad just different than clarified butter.
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This is the classic and correct method and I love seeing the professional skills at work.
Thank you for showing this method. I went through half a dozen videos, even by some big name people in the food industry, and none of them mention boiling off the water or eliminating casein.
Thanks for taking the time to leave us a comment! We hope you'll subscribe to our channel for more tutorials like this. :)
There are many videos out there on making clarified butter, but this one is actually better than most.
To be a bit picky, though, isn't this really ghee? The proteins at the bottom of the pot have been caramellized.
If you’re going to make ghee you’re gonna need to let the caramelized proteins sit in the liquid for a lot more than we did here. Some browning of the precipitated ones will only give a subtle (and pleasant) nutty aftertaste, but still clarified butter it is.
@@PiattoRecipes I see. First time anyone's pointed that out.
I slightly caramelized my first ever batch the other day (like in this video), and having watched a bunch of other videos, I thought I had made ghee by mistake. Now I understand.
I've watched some more of your videos - very good channel. Keep up the good work!
Exactly. Very few videos mention that the temperature has to be very low to avoid the burning the solids. I wasted two blocks of good butter, following the instructions of a very famous Chef on RUclips, it turned black with at least 1/2 an inch of burned solids at the bottom. It went straight to the garbage.
@@dominusstyxsame. But ready to try again now with this video
Thank You very much for the video. I was ready to give up on my spanakopeta recipe.❤🎉
I'm going to use my clarified butter to make pot butter for cookies 😁
😅
That's why I'm here. Haha
Actually, when you cook long enough to brown and caramelize the milk solids, you have gone beyond clarified butter to ghee which will give the result a nutty flavor. Not bad just different than clarified butter.
Do you begin with salted butter, unsalted butter or does it matter?
It doesn't matter for the process. We use unsalted butter.
Do i have to let it cook at medium temperature or high?
Go with medium, if it's weak, turn to medium-high.
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