Does anyone have a recipe on how to make clarified butter using a microwave? No matter how I try, I can't make it on the stove. But I am certainly open to anyone who can give me a simple, fool proof way to do it! Thank you!
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Clarified Butter does not need to be refrigerated. Store it in an airtight container in a cupboard or on your kitchen counter. It may be used in place of regular butter in any recipe in this book. One advantage to using Clarified Butter rather than plain salted or unsalted butter is that it doesn't burn when sauteing nuts and other ingredients. It should always be used in filo recipes because the water in salted or unsalted butter will cause the filo to become soggy. Pastries that specify Clarified Butter will not bake as well with plain butter.
To make 3 to 3 1/2 cups of Clarified Butter: Place 2 lb butter (or margarine if you prefer) in a large, deep microwave-safe bowl. The bowl should be large enough to allow the butter to foam up without overflowing. Microwave on medium power for 6 to 8 minutes until completely melted and hot. Remove from microwave and allow to sit for 10 minutes while the milk solids and liquids settle to the bottom. Skim off any foam that has formed on top, and discard. Carefully pour off or ladle out the clear butter. Discard the milk solids and liquids left at the bottom of the bowl.
The above 'best answer' contains so much information, I think it should be given it's on place in a post unto itself. And indeed, I see that it has, elsewhere on ThriftyFun.
But being here and being a comment added to my post, I will add my thoughts about the comment.
I have not researched the shelf life of clarified butter. If the newly clarified butter is to be used within a couple of weeks, I'm sure there's no harm in keeping it at room temperature in a tightly closed container.
It is a well known fact that all oils of animal and vegetable origin will, over time, turn rancid. Refrigerating these oils will keep them usable for a longer period. Butter is not cheap. I will not risk having to discard any. To keep my clarified butter at its freshest tasting best, I refrigerate it.
When making filo dough using clarified butter, it makes no difference whether the original butter was salted or unsalted. Salt is not an issue. What is important here is that the water was removed during the clarifying process.
Lastly, some say the age of miracles is over, some say no. I say, if a person can make 3 to 3 1/2 cups of clarified butter from 2 lbs margarine, the age of miracles is indeed still with us.
I haven't tried, but just maybe I could turn this jug of water into jug of....
Well, you get the idea.
I'm told that the cholesterol is in the residue. The clarified butter is still saturated fat, however.
I am not sure if it is possible to make ghee in the microwave since you need to boil out all the water from it on the stove. Not positive that is doable in a microwave...sorry.
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