Have you ever tasted clarified butter? It is the most amazing nutty flavor and a little goes a long way in any dish. It makes every meal taste so rich and the butter has a higher smoking point, which means that it takes longer to burn when using it for cooking. So, this is a great thing for newer cooks.
But, to buy clarified butter or ghee from the store, you’ll spend anywhere between $8-$15 for one lb. For the frugal cook, this is considered to be a very expensive ingredient, so it often gets skipped.
Back in the day, when my parents immigrated to the U.S., they didn’t have clarified butter available in the grocery stores. All my parents could find was butter and margarine. My mom wasn’t used to cooking with regular butter, it had a lower smoking point and it didn’t give off the same flavor. So, she decided to make her own clarified butter. It seems like a daunting task, but it is much easier than you think and it only takes about 20-25 minutes from start to finish. Not to mention the entire recipe consists of just one ingredient. What could be simpler than that, right?
So, let’s get started, you ready?
Something to remember!
Before, we actually start, I just want to point out, that if you plan on using the clarified butter for baking, be sure to begin with unsalted butter, so you can control the salt. I use the unsalted variety anyway, just so I can control salt in my regular meals as well as when I use it for baking.
Okay, now let’s get started.
1 lb clarified butter
I usually make 3 lbs. at a time, so you can make as much or as little as you’d like. I haven’t found a great deal on butter lately, so I’ve been buying it in a box of 4- 1 lb. packets from Costco. The unit price is about $3.69 per lb. I’d love to know if you have a cheaper place to buy your butter, let me know in the comments!
1 cleaned out recycled jar (I usually use recycled Smuckers jam jars for reference)
Get a large pot and add the butter to the pot on medium-high heat
Stir regularly with a wooden spoon (or any cooking utensil that doesn’t conduct heat)
Watch the butter completely melt and the liquid will start to boil.
Stir every minute or so while the contents are boiling. You’ll start to notice that the liquid will separate, it will look like oil and solids.
Keep a close eye on the mixture, DO NOT leave the pot under any circumstances. Continue to stir the mixture until you notice the butter solids get a light golden brown. This takes about 8-12 minutes.
Once you reach the light golden brown color, immediately turn off the stove and continue to stir for about a minute or two, to cool it down.
Then, leave to cool for about an hour.
You’ll notice that it is still liquid, but will be cool enough that you can pour it into your clean jar using a funnel.
There will be some golden brown solids left at the bottom.
Fun fact: For Middle-Easterns, this is a delicacy to be eaten (in moderation!) with pita bread. It has a nutty flavor that is wonderfully concentrated. My husband loves it! But, if you’re watching your weight, I’d advise you to just toss it.
I usually leave the jar on my counter, since it won’t spoil, but you can also leave it in the fridge, just remember to take it out prior to cooking with it for about an hour, so it could reach room temperature.
This is what it will look like once it has completely cooled and solidified again!
It will be super soft and spreadable and have this beautiful yellow color.
Not only will the clarified butter be delicious and easy to use, it will only cost you the price of regular butter!
I plan on sharing more frugal recipes with you, so be sure to stop by from time to time to check out the new recipes.
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So glad to hear that, Tamie! ?