(And yes, I use all food groups, except the really bad ones like artificial colors, etc. So, so in love. I can’t tell you how many pounds and pounds of it I made (or burned, oops) within that six-month period. So, what is clarified butter’s smoke point compared to other common cooking fats (such as extra virgin olive, canola, safflower, grape seed oil, etc.)? I’m supposed to be talking about clarified butter, right? That was a very informative, interesting, and fun post to read.Thanks so much! I then reheated my first batch of browned butter (given the high smoke point) so it could get (more) golden like your picture. I can’t say that a true ratio exists, because I really think it depends on the recipe, baking temperature, etc. Do you mean recipes for the leftover brown butter? Is it possible to make a ghee which ends up being brown…or does this mean there are still milk solids in it? http://urbanapothecary.ca/clarified-butter-vs-ghrita-ghee/. ), you are generally reaching temperatures in excess of 400 degrees Fahrenheit. post it on instagram and tag it #abeautifulplate. Great article – only recently started making ghee and like you I love brown butter. Thank you very much for the information, it will be very useful to my mother in the kitchen, Thanks for the info on butter. Pingback: Weekend Things - The Corner Kitchen, Pingback: Links I Have Loved This Week… | Bourbon & Brown Sugar, Pingback: #DroolWorthy - The Kitchen Paper, Pingback: Happy Friday! But, as I’m sure many of you have experienced, unless you are cooking it over relatively low heat, it has a tendency to burn and smoke extremely quickly. Can I heat it up again and do it correctly? It should be clear and light yellow in color. No need to apologize, I’m just so glad that you enjoyed it! So how do you make it? Thank you so much Averie! This is the stage where you need to be extra careful, as at this stage, the milk solids have sunk to the bottom of the pan and can easily begin to brown. They just have different properties. ), yada, yada, yada. Brown butter is that magical thing that happens when you allow the milk solids in butter to caramelize…but you take it one step further. Glad to know it was helpful! Are the milk solids that remain at the bottom unhealthy? Tried letting the butter settle a little longer and poured off the clarified part but it only poured off so much before the white mixed into it. Thank you so much Sarah!  [Also, I apologize in advance to the person who requested, very politely, in the survey for me to share more recipes using less butter! TY For this post I was like “I don’t think this is right”! A lot of people have a tendency to associate it with crab and lobster meat dunking or, sometimes, hollandaise sauce, but that doesn’t even begin to cover this stuff’s potential. If you’ve strained out the milk solids, you can keep it at room temp. What are your thoughts on this? Thank you in advance for your assistance. The foam will eventually subside, small bubbles will form, and the milk solids will begin to caramelize lightly. Don’t be alarmed if butter is reduced – yes, that’s a lot (and brands will vary), but what you’re cooking off is water! Thank you for pointing this out – I was mistaken when I originally wrote this article (which was over four years ago, when avocado oil wasn’t readily available). Cool the butter, and then store in a glass jar or container. 1500 words of golden love! If its black, I would toss it (mostly because it won’t taste great), but if it is dark brown, you can use it for cooking! But, because I filtered the caramelized milk solids off, I guess I made “brown ghee” and I’ve been using just as I use ghee for pan-frying, etc. But as got busy, put it little longer on heat which turned it into very dark brown color. Homemade butter can be as high as 86% butterfat. Loveeeeeee this post!!! I wonder if perhaps you didn’t take it far enough? Hi Doug! Whey is used in many different uses (bread making, etc.) For this reason, clarified butter is the chef’s choice for many dishes. This allows you to see the butter and watch it more carefully. I use a metal spoon and carefully skim the surface (do not stir the butter) to remove the foam during the entire cooking process (I have a small bowl set aside for it). Clarified butter boasts a smoke point of 486°F, while the flavor of the store-bought, creamy stuff can start to suffer at 325°F, depending on the quality (i.e., fat content) of any given stick. Clarified butter is designed for high heat cooking. For clarified butter, you do not want the butter solids to brown at all. This is the crucial difference between clarified butter and ghee. Oh thank you!!! Like heat ghee to the point it becomes nutty like brown butter or is that impossible?Thanks for the great info and site! Remove the butter from the heat, allow it to sit for a few minutes, and then pour the clarified butter through a cheesecloth lined fine-meshed sieve, and into a heatproof jar to store! So much info here and great tips. Simple to understand and very instructive. ), but there is one crucial difference between the two. Personally, I tend to make ghee, unless I know I need clarified butter. Clarified butter, ghee, and brown butter. I was making ghee from unsalted clarified butter. Ghee has a little bit of that. Don’t know where you got your numbers, but avocado oil has a smoke point between 520°F and 570°F. Hi, I’m Laura! Save my name, email, and website in this browser for the next time I comment. Melt it again and add it to a glaze! This means if you purchase an item after using these links, I might earn a small commission! Thank you Maddy! Is it OK to use this in dishes from health point of view? ThanksÂ. It was a labor of love (and butter)! But now I know!  D. Great article, very informative. I’m a big foodie so I’ll find something to do with it. 😉, Yes! So glad you enjoyed the article and learned something! You’ve probably accidentally made it on the stove many times, experienced that split second where you go, “Woh, what is that amazing thing that smells so good, like caramel, toasted nuts, and all good things in life?! Butter is only about 82% fat, so it definitely contributes different things to recipes (particularly baking!) And trust me, it is all good (warning: this is totally where I get nerdy when it comes to food). Thank you for this article! Great post, I just found it google-ing about ghee vs butter and etc..I have a question that may be silly but I am no food scientist 😉 Can you make brown ghee? I’m sure you are! If you solidify it in the fridge, it would be excellent for baking as well!! Great post, your writing reminds me of Sarah at mynewroots, except with your site I get to eat all the food groups 🙂.

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