Making clarified butter by removing water but not the milk solids?
People say that clarified butter doesn't taste as good as normal butter, but what if you were to make it in a way that retains the milk solids but still removes the water? So it would be something like 97 percent butterfat and around 3 percent milk solids? And also because there's no water, would this basically make it a more flavourful version of shortening? Thank you to anyone that replies.
Best Answer
Clarified butter has plenty of butter flavor. The general reason for making it in the first place is so you can heat it to high temperatures without burning. If you re-introduce or keep the milk solids, you have defeated the whole point of clarified butter. You might as well just use regular butter.
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Tips for Making Clarified Butter Cook over low heat — This helps the water evaporate without burning the milk solids. Clarify butter in larger batches — Since you're removing the water and milk solids, you won't get an equal amount of clarified butter compared to the regular butter you first melted.Does clarified butter have milk solids?
What Is Clarified Butter? Clarified butter is butter with the water and milk proteins removed, leaving a composition of 99-100% pure butterfat. Before that, butter is 16-17% water and 1-2% milk proteins (also known as milk solids). To make clarified butter, you simmer unsalted butter in a pan over low heat.How do you separate the milk solids from the butter?
"Clarifying" is the process of removing milk solids and water from butterfat, giving you a clear golden fat that can be heated to a higher temperature than regular butter.What is it called when butter is removed of water and milk solids?
Clarified butter, or ghee, is pure butterfat\u2013butter with the milk solids and water removed.How to Make Clarified Butter | Easy Recipe
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Answer 2
Perhaps what you're describing is more like ghee ... which is butter that is cooked past the point of evaporating the water so that the milk solids brown and impart a nuttiness to the "clarified" product. It resembles beurre noisette but is filtered so as to retain the high smoke point but still has the nutty flavour imbued within it.
Answer 3
I am one of those people who isn't that fond of clarified butter. And for me, the problem is texture. Once the fat has come out of emulsion, it doesn't taste as good.
This means that your idea is no help. It doesn't matter if you leave the proteins in or not during the melting; the whole point is to not melt it at all.
I suspect that this is the reason why there are a lot of recipes where clarified butter is being used in baking or in melted sauces, but not really many cases in which clarified butter is turned into buttercream, or served as spread, or used in other applications where the texture is noticeable.
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