Clarified Butter or Ghee

Ingredients

• 1 lb. of butter

Method

1. 1

   Put butter in a farina boiler or porcelain bowl, bring to a boil.

2. 2

   When cheesy, thick, white grains form, move it to the back of the range.

3. 3

   Skim off the buttermilk that rises to the top, strain it, and the clear, oily fluid remaining can be bottled for use.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 147. The excerpt below is the record exactly as published.

lb. of butter and work it in. A small teaspoon of fine white sugar worked in with the salt will be found an improvement; sugar is a great preservative. Make the butter in a roll, cover with a piece of muslin and keep in a cool place. An easy method of washing butter is to remove the butter from the churn, pour off the milk or buttermilk, as the case may be, half fill the churn with cold water (a little salt may be added to the water), replace plunger and throw back the butter, and operate the churn as before for 1 minute. This process will extract all the milk from the butter, which may then be placed in a sieve to allow the water to strain from it, and then worked in the usual manner. BUTTER, TO SALT (JrM i?ecif>e).— To 1 lb. of common salt add 1 lb. of saltpetre and | lb. of white sugar; pound all these together and mix them well, and to every pound of butter allow 1 ounce of this mixture; make it fresh as you want it, observing to be careful always to keep the same proportions, and to mix the ingre- dients thoroughly. The butter should stand a month before you use it, to ripen. Butter to Salt, No. 2 — One pound of best salt, 4 oz. of sugar and 1 oz. of saltpetre; pulverize it well together, and allow of this, 1 oz. to the pound of butter. CLARIFIED BUTTER, OR GHEE

Cook this with the app: pantry check, scaling, and the assistant.