Indulge in the art of homemade dairy with this comprehensive guide to making fermented butter, clarified butter, and ghee. Fermented butter offers a rich, tangy flavor perfect for spreading, while clarified butter and ghee are versatile cooking essentials with higher smoke points and nutty undertones. Ideal for elevating your culinary creations, these are staples every kitchen should have.
Preparation Time
- Fermented Butter: 24-48 hours (including fermentation time)
- Clarified Butter: 20 minutes
- Ghee: 30 minutes
Ingredients
For Fermented Butter:
- 1 liter (4 cups) heavy cream (33% fat)
- 1/4 cup (60 ml) buttermilk or plain yogurt (as a starter)
- Ice water and ice cubes (for washing butter)
For Clarified Butter and Ghee:
- Homemade butter (from above)
Directions
To Make Fermented Butter:
- Ferment the Cream: Combine heavy cream and buttermilk or yogurt. Stir well and let it ferment at room temperature for 1-2 days until sour and semi-solid.
- Chill the Fermented Cream: Refrigerate the cream until fully chilled.
- Separate the Butter: Whip the chilled cream using a stand mixer or hand mixer at high speed for 2-3 minutes until butter separates from the buttermilk.
- Drain the Buttermilk: Pour off the buttermilk and reserve for other recipes.
- Wash the Butter: Knead the butter in ice-cold water to remove buttermilk residue. Repeat until water runs clear.
- Shape and Store: Press the butter to remove excess water, add salt if desired, shape, and refrigerate.
To Make Clarified Butter and Ghee:
- Prepare Clarified Butter: Melt the homemade butter in a pan over medium heat. Allow water to evaporate and milk solids to separate. Strain and store the clarified butter.
- Make Ghee: Continue heating clarified butter until milk solids brown and a nutty aroma develops. Strain to remove solids and store the ghee.
Serving Suggestions
- Spread fermented butter on warm bread or scones.
- Use buttermilk for pancakes, biscuits, or marinades.
- Cook with clarified butter for sautéing or frying at high temperatures.
- Add ghee to curries, roasted vegetables, or baked goods for a nutty depth of flavor.
Cooking Tips
- Chill the cream thoroughly for better butter separation.
- Use ice water when washing butter to prevent melting.
- For richer ghee, let it cook slightly longer, but avoid burning.
Nutritional Benefits
- Healthy Fats: Provides energy and supports cell function.
- Probiotic Boost: Fermented butter and buttermilk enhance gut health.
- Versatility: High smoke point in clarified butter and ghee makes them perfect for frying.
Dietary Information
- Vegetarian-friendly
- Contains dairy
- Gluten-free
Nutritional Facts (Per Serving of Butter, 1 tbsp):
- Calories: 102
- Fat: 12 g
- Protein: 0.1 g
- Carbs: 0 g
Storage Tips
- Store butter in the refrigerator for up to 2 weeks.
- Keep clarified butter and ghee in airtight containers at room temperature for 3 months or refrigerate for 6 months.
Why You’ll Love This Recipe
- Full control over ingredients for natural, preservative-free dairy products.
- Multi-use dairy essentials suitable for diverse recipes.
- Cost-effective and fun to make at home.
- Versatile in both sweet and savory cooking.
Conclusion
Homemade fermented butter, clarified butter, and ghee provide unmatched freshness and flavor while elevating any dish you prepare. Whether spread on warm bread, used in baking, or incorporated into rich curries, these dairy delights are perfect for culinary enthusiasts and health-conscious cooks alike. Try this recipe to enjoy the richness and versatility of homemade dairy products.
Frequently Asked Questions
- Can I use low-fat cream for this recipe? Full-fat cream is essential for proper butter formation.
- What can I use instead of buttermilk? Plain yogurt works as an excellent starter.
- How can I make salted butter? Add a pinch of salt to the butter during the kneading process.
- How do I store buttermilk? Keep it refrigerated in a sealed container for up to a week.
- What is the shelf life of ghee? Ghee can last up to 6 months at room temperature in an airtight container.
- Can I use fermented butter for baking? Yes, it adds a unique richness to baked goods.
- What’s the difference between clarified butter and ghee? Ghee is cooked longer, resulting in a nutty flavor and deeper color.
- Can I reuse the milk solids from ghee? Yes, they can be used as a topping for rice or bread.
- Why is the washing step important? Washing removes excess buttermilk, preventing spoilage.
- Can I make these in advance? Yes, all three can be prepared ahead and stored.