Butter Lard Homemade

For homemade clarified butter, cut butter into small pieces. In a wide pan (preferably on the smallest hob), melt the butter over very low heat, stirring several times. It should not turn brown in the process.

Once the butter has melted, increase the heat and let it boil once until white foam forms. You can always skim this off with a spoon or tea strainer, and the clarification will go a little faster.

Then continue to simmer again over very low heat. The egg white will continue to settle and the water in the butter will evaporate. If the heat is too high, the egg white will burn. The process can therefore take some time (1.5-2 hours). The more time you take for it, the better the quality of the clarified butter will be.

When no more white foams form and the liquid is clear and honey-colored, the clarified butter is ready.

It can now be strained to remove any solid deposits at the bottom (coagulated, burnt egg white). To do this, it is best to place a piece of kitchen roll in a fine sieve and let the clarified butter trickle through.

Now pour the clarified butter into heat-resistant jars (opaque containers are even better) and allow to set.

Clarified butter has an incomparable buttery note, can be heated to high temperatures and lasts a very long time.

Clarified butter is also known as ghee, ghi or clarified butter.

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