Oiled Butter. Recipe
The history of oiled butter dates back centuries, as it was commonly used as a preservation method in regions where fresh butter was scarce or difficult to obtain. Oiled butter, also known as clarified butter or ghee, is a type of butter that has been melted to separate the milk solids and water from the butterfat. This recipe not only transforms the butter into a silky oil but also enhances its shelf life, making it a versatile ingredient in various culinary traditions.
Fun fact: Oiled butter has been a staple in many cuisines around the world. In Indian cuisine, it is called ghee and is often used for cooking, frying, and as a flavoring agent. In Middle Eastern cuisine, it is known as samneh, and in French cuisine, it is called beurre noisette. Oiled butter is not only valued for its rich flavor but also for its high smoke point, which allows it to be used for high-temperature cooking methods.
Now, let's delve into the process of making oiled butter:
- Good quality butter
1. Start by choosing a good quality butter. Look for butter that has a high butterfat content and is free from any added flavors or preservatives.
2. Cut the butter into smaller chunks to facilitate the melting process and to ensure even heat distribution.
3. Place the butter chunks in a heat-safe cup or jar. Select a container that can withstand the heat of the stove or fire.
4. Prepare a heat source, either a fire or a stove, and set it to low heat.
5. Carefully place the cup or jar with the butter on the heat source. Allow the butter to melt slowly.
6. As the butter melts, you will notice three distinct layers forming. The top layer will consist of frothy milk solids, the middle layer will be clarified butter, and the bottom layer will contain water and sediment.
7. Continue to heat the butter gently until it reaches a simmer. Avoid stirring the butter to let the process of separation occur naturally.
8. Once the butter has simmered for a while, you will notice that the froth on top begins to subside, and the butter becomes clear and golden.
9. At this point, using a spoon or a ladle, carefully skim off the foam and milk solids from the surface of the butter. This step ensures that only the pure butterfat remains.
10. Once you have removed all the foam and milk solids, carefully pour the clarified butter into a separate container. Be cautious not to pour the sediment at the bottom along with the clarified butter.
11. Allow the clarified butter to cool slightly before transferring it to a clean, airtight container. This will help prevent any contamination and extend its shelf life.
Congratulations! You have successfully transformed butter into a flavorful and versatile oiled butter.
- Beurre Noisette: This French variation of oiled butter involves heating butter until the milk solids turn brown, resulting in a nutty and aromatic flavor. Beurre noisette is often used as a finishing touch in dishes like fish, vegetables, and pastries.
- Ghee: Popular in Indian cuisine, ghee is made by cooking butter over low heat until the milk solids caramelize. Ghee has a rich, nutty flavor and is commonly used for frying, sautÃ©ing, and adding depth to dishes like curries and lentils.
- Samneh: In Middle Eastern cooking, samneh is a traditional oiled butter made by simmering butter until it separates into clarified butter and milk solids. It is commonly used in dishes like rice, pastries, and desserts.
Remember, oiled butter is not only a delicious addition to various recipes but also has a longer shelf life compared to regular butter. Its rich flavor and ability to withstand high temperatures make it a valuable ingredient in many culinary traditions worldwide.