What is the foam that comes out when making clarified butter?

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Can you use the foam from clarified butter?

Within 5 minutes butter will get melted, resulting in a yellow coloured opaque liquid butter. After 1-2 minutes of this, the fat will separate from the milk solid and, foaming and bubbling will start. Don't stir or take out this foam \u2013 this is the ghee fat, so don't remove it.

Why is there foam on my ghee?

The butter will foam as the moisture evaporates. You don't need to stir at this point. The foam will subside after about 10 minutes, when all the water has evaporated. Soon after, a second foam will form on top of the ghee: Now it's almost done and should be watched closely.

Should you skim foam off ghee?

Each time I make it, I always skim the foam and use it in stir fry the same day. No waste. If I leave the foam in the pan of ghee while it cooks down, my ghee is always grainy. It doesn't effect the flavor, but the texture is different.

What can you do with milk protein from ghee?

Melt the milk solids over steamed or grilled vegetables, or mix the solids into mashed potatoes or rice. Otherwise, try kneading them into bread dough for a buttery flavor. As for the clarified butter, add a dab to a saut\xe9 pan when cooking cr\xeapes, pancakes, eggs, and seared meats.

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How to Make Clarified Butter | Easy Recipe

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