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Why Use Clarified Butter

Why use clarified butter? In this video
we’re going to show you how to make clarified butter and along the way we’re
going to show you a few benefits of why we should use clarified butter so if
you’re ready let’s take a look and get started now what I use is just unsalted
butter and I need to go ahead and fire my stove up here we’ve got a
heavy-bottomed saucepan that we’re going to use and to make clarified butter what
you do is you just take your unsalted butter we’ve got four sticks here which
is one pound and we’re just going to place these in our heavy saucepan and
we’re gonna melt this down now how you make clarified butter is you actually
just let this boil down and we’re going to turn it on low to do this but the key
to this because I can tell you right now I’ve made some mistakes trying to make
this before I’ve burnt it and messed it up but it’s really simple to do if you
do it right and do it slow and don’t get in any hurry the key to this is leaving
your burner on low and of course I’ve got a gas stove here we can you can do
it on a glass top of electric or whatever any kind of stove will work but
you really need a heavier bottom saucepan and that’s what we have here so
we’re going to let our butter start to melt down and the reason why we do this
in order to make clarified butter it’s also known as drawn butter and maybe
you’ve heard of what’s called ghee ghee is very expensive I looked on
walmart.com the other day and just for about I don’t know as a small bottle was
like $65 for that but you can make this easily at home I mean ghee and and
clarified butter is real easy to make and so what your the principle behind
this and what you need to do is just slowly melt it down and what takes place
is the milk solids that’s in butter begins to separate from the milk
and what we’re after is the milk fat the butter fat and that’s what’s actually
clarified butter or ghee if you’re wondering what clarified butter is if
you’ve ever been to a seafood restaurant or whatever and you’ve had crab legs or
you’ve had Lobster or something like that they’ll always bring you out a
little dish of butter and it’s always real gold and looking butter and it’s
just great I love it and that is what is actually clarified butter it’s not just
melted down butter you would think it was just you know they went in there and
melting some butter and poured it in a bowl but that’s not what it is it’s
actually clarified butter and so that’s what’s so awesome that’s one of the
benefits of clarified butter is you know you can use it for lobster or crab legs
or any kind of seafood shrimp or whatever another benefit of clarified
butter is the when you use it for cooking it has a higher heat point now
what that means is it won’t burn when you’re cooking so you can take and I’m
going to show you I’ve already made some up and poured it up and I just want to
show you what it looks like it’s in this pint jar and mm-hmm
set this down here we can see it a little better but it’s already been
clarified down and we’ve separated two milk fats from it and we poured it up
into a pint jar and it it turns back to a solid it’s not liquid and you don’t
even really have to refrigerate it if you don’t want to and you can
refrigerate it you can even freeze it if you want to and this will last for a
long time but what takes place is you can use this kind of like you would for
some kind of grease or olive oil or bacon grease or whatever you can just
take a tablespoon of this and put it in your skillet and you can saute your
shrimp or you can use it for anything really and that gives it a real buttery
nutty nutty flavor and the more that you cook this butter down it turns into
what’s called Dean’s that’s solid that’s just solid milk fat and so that’s what
we’re actually after so we’re going to stir this a little bit as this
begins to melt down now this process takes you about 30 minutes so if you
have time on some Saturday or Sunday and you want to make your own clarified
butter I suggest you do that because it is awesome you can pour it on popcorn or
like I said shrimp or Lobster or whatever you can cook it in any kind of
dish any kind of vegetables or you can even make butter steak and I’m gonna be
making a video soon about buttered steak but so we’ll let this cook down here and
simmer down and begin to melt down and then I’ll show you the process of what
you need to look for when this when it gets to a certain point okay now this is
begin to melt down real good and I want you to notice how you have a white foamy
substance that floats to the top this is some of the water that’s in
butter all milk has some form of milk solids or water in it it begins to
excuse me separate from the from the butter fat and as this begins to float
to the top some of the milk solids will start to float to the bottom and start
to sink I can kind of skim this back a little bit and show you I don’t know if
you can see that or not down there but in the very bottom and as this
progresses along it’ll be more and more profound you’ll be able to see it better
but the solids will begin to sink to the bottom
this foam will gradually evaporate out and if you just want it just clarified
butter you could go just a little bit longer than this stage right here and
just skim all of this white foamy substance off the top and you could just
take and pour up that golden liquid right there at liquid gold that’s what
we’re after right there and you could pour that up and just have what’s called
drawn butter or clarified butter but we’ll let this go ahead and go a little
bit farther heat up and let all this foam evaporate and let the milk solids
boat to the bottom and we’ll show you what it looks like okay folks well we’ve
let this simmer down and I just kind of want to show you a
few things you can see some bubbles here it’s still lightly boiling and the foam
has dissipated quite a bit there’s still a little bit there but I’m going to take
and skim that off and you can see down in the bottom of the pan there’s some
milk solids down in there now you you know you can discard this if you want
but you don’t have to you could save this and put it on bugger pile or on
popcorn to have buttered popcorn you could put this in a pan of rice if you
like rice and I’ll tell you what I’ve done and you might think I’m crazy or
whatever but hey I actually put this in my coffee as a creamer and it’s really
good that way anyway we’ll go ahead and continue to skim this off and one thing
I want to point out to you when it gets to this point just look out gold and
that is and so the milk fat is floating to the top the solids are down at the
bottom and some people call that way or whatever if you’re lactose intolerant
you know clarified butter is a way to go you can have clarified butter and it
won’t bother you we’re going to go ahead and skim this
off and since this is bubbling like this the stage you want to get to is where
it’s bubbling but there’s no white foam coming to the top that’s one key
indicator that you’re where you want to be now you could actually continue to
boil it down a little bit more and as it cooks down a little bit more it becomes
more and more than utter your flavor so depending on how how much you like you
know you can go a little further if you want without burning it and so we’re
going to go ahead and continue to skim this foam off and we’re going to let
this take it off the heat and let it sit and cool for a little bit and then we’ll
pour it up and show it what you look like okay well we’ve let this cool down
a little bit and as you can see the solids have settled to the bottom and so
we all we’ve got on top here is the golden milk fat which is our
clarified butter some people call it ghee and there’s a little bit of a
difference between clarified butter and ghee and the only difference really is
is the amount of time that you cook it and boil it down so anyway we’re going
to go ahead and begin to pour this up now there’s a couple two or three ways
you can do this you can just take your time just lightly pour this in in your
jar and I mean you’re not going to get everything out by doing it this way
there’s still a little bit of foam in there most of it’s settled to the bottom
and that’s okay you can also use cheesecloth some people do that some
people use a coffee filter or whatever and pour it up through there reason why
I don’t like to use a coffee filter is because it absorbs the butter and you
don’t get near as much and that’s the reason why I just pour it up like this
and it’ll be fine you’ve got the biggest majority of it out so anyway uh oh just
for the sake of this video I’ll show you what this looks like when we’re done
after you pour it out it’s just a golden liquid and once you get it all poured up
and it cools off overnight then it turns into a solid like this this is clarified
butter and you can use this in just about any dish you want you can fry your
steak in it or whatever you can fry vegetables you can cook just about
anything you want you can liquefy it and pour it on popcorn you can liquefy it
and put it in strip dishes or or lobster or crab legs or whatever you want so
anyway this is why we use clarified butter hey it’s Mr. Cast Iron over here
we appreciate you taking the time to watch this video if you like what we’re
doing hit the subscribe button and we’ll be coming back to you with some more
recipes and tips again and y’all have a great day!

Jean Kelley



  1. Tyler Posted on March 16, 2020 at 1:31 am

    nice video keep up the amazing content

  2. Mr Cast Iron Posted on March 16, 2020 at 2:18 am

    **Check-Out Our Channel For More Great Tips And Recipes!! Mr. Cast Iron http://bit.ly/MrCastIron