Source
allurmemesrbelong2me: What do you do with the stuff that doesn’t go in the jar?
IridiumIodide3: Question, what’s the point of this?
TheBottomOfTheTop: I usually use a coffee filter when pouring my leftover bacon fat in a jar. Do you think that would work for keeping the milk solids out?
eviltwinkie: Or you could just put the whole thing in the fridge and let the temp create that block you can just remove. Much easier.
kamikashi21: How big of a difference is this to just using regular butter?
baldasheck: I find easier just to simmer the butter in really low heat, until the water evaporates, and the proteins precipitate to the bottom of the pan.
The en result as sort of a very subtle nutty taste, but is not really noticeable when cooking stuff with it.
gregthegregest2: Here’s the original source video recipe: https://youtu.be/y2k9zaWA3VA
By removing the milk solids you end up with a butter that can be used at a higher temp and not burn.
This makes it perfect for eggs or searing steaks.
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OctupleNewt: As with most stuff Greg posts, there’s a better way to do it.
1. Simmer butter as shown, let it cool a bit.
2. Pour butter into a Ziploc bag, suspend the bag by one top corner.
3. Let the whey rise.
4. Snip the tip of the bottom corner, let the clarified butter flow into a jar while the whey stays in the bag.
No fuss, no trying to sponge the whey off the top, no trying to pour the butter while leaving the whey. Easy.
ss0889: uhhhh lemme stop you right there.
go to the local indian store.
buy Ghee.
thats it, you’re done.
surgesilk: This is a craptastic way to do it