Butter is one of the most flavorful fats when rendering natural fat. After reading today's blog entry, you'll know more about butter and ghee.
Chef, is there a difference between butter and ghee?
Butter consists of fat, water, and salt. Ghee is clarified butter. To be left with the remaining butter fat (ghee), we remove the water and the milk solids like whey (the frothy top) and casein (the solids). Remember to purchase unsalted butter to make clarified butter, aka ghee.
How do I make butter? Or compound butter? Or ghee?
To make butter:
- Begin with rich, heavy cream, or heavy whipping cream, salt, and a mixer on medium speed. The mixture will turn to whip cream first, and later, it will become thicker in consistency since the buttermilk begins to separate. Now the mixture turns into butter. Stop the mixer. Next, wash the butter mixture in water. Washing the butter will keep it fresh longer. Lastly, form the butter and store it on wax paper. Place it in the fridge or the freezer. I recommend labeling the wrapper with the date.
To make it compound butter:
- Begin with butter. Add some fresh herbs, spices, chilis, or anything you want. Don't go too crazy. It's going on your proteins, vegetables, and mash. After preparing your favorite compound butter, place it on wax paper, roll it into a long cylinder, and store it in the fridge or freezer. Date the compound butter on the outside packaging. Remember not to keep it too long because it begins to lose its flavor.
To make ghee:
- Begin with unsalted butter. Cook the butter on low heat in a saucepan. The butter will liquefy, and the solids (whey) will rise to the surface. Gently remove the frothy whey. Continue to cook down the butter until the milk solids sink to the bottom. With a paper towel or cheesecloth, pour the clarified butter mixture through the paper towel, and remember to keep any solids at the bottom of the pan from running through your paper towel. Store the clarified butter, now ghee, in a jar or bowl in the fridge.
Chef, are there other ways to use compound butter?
- I like to use compound butter in my risotto and sauces. If I have an abundance of herbs, I will add them to my compound butter. I have also made oils with freshly added herbs, and poured fresh herbs with water into ice cube trays. Pop one out and add it to your fresh soup.
Chef, what's your favorite way to use ghee?
- For coffee lovers, add a bit of ghee to your coffee. It's rich, so go easy. The flavor is fantastic.