- 1 lb. unsalted butter
- cheese cloth
- bowls or large measuring glasses
- sauce pan
Cut the butter into chunks and place them in the sauce pan. I find that one pound is a good amount to work with, but you can use any amount you want.
Heat on low until the butter is melted and bubbly. Do not stir!
Whey will float to the top and be foamy. Use a large spoon to skim the whey off the top. You don’t have to worry about getting all of it, just get most of it.
Casein will sink to the bottom of the pot. Butter does not contain a lot of casein, but there is some.
Once the butter is melted, has bubbled and spluttered a little, and foam is no longer rising, you are ready to strain it if making clarified butter.
If making ghee, continue heating it until the butter turns a golden brownish color and smells like toffee.
Place multiple layers of cheesecloth into a wire strainer (not a colander) and set the strainer over a bowl. I like to use a 4 cup glass measuring cup.
Carefully pour the butter into the strainer, holding back any solid stuff you see at the bottom.
I strain a total of three times to be sure the casein is removed. Some people only strain it once. The more you strain, the less volume you will end up with.
If straining more than one, use a second bowl or measuring cup to strain again. Using a measuring cup allows you easily pour from one to another. You may notice some light colored solid residue at the bottom of the first bowl/cup. Hold that back and discard it.
When done straining, pour the butter into small containers and refrigerate for use.
Recipe from www.glutenfreehomemaker.com