How to clarify butter in 10 mins

Clarified butter is called samneh in the Middle East , smen in morocco , ghee in India. flavours differ but usage is similar. it heats on high temp without browning or burning. Has distinctive taste

The classical method of clarifying butter is easy: in a casserole you put butter + salt. Cook on very low fire for almost 3 hrs.untill it will boil and becomes transparent. One risk.. it might burn

Recently, in the last few years, famous French chefs started using clarified butter. But friends always ask me what is CLARIFIED BUTTER. So I thought it will be a good idea to make this guide

Arabic sweets, like baklava, are made with clarified butter. And they would last for weeks without refrigeration ( moderate climate) without becoming rancid.

Of course, You can always buy clarified butter in cans but making your own is simple and you can use the butter of your choice. Also you can make small quantities or last min when needed.. Microwave

500 gram of butter. Today I am using the microwave method

Put them in a bowl. add 1TBsp of salt. Microwave on high 1 min. +. 1 min

After 2 mins

The, microwave them 1 min+ 1 min. That is what it looks after 4 mins

Continue to microwave 1 min+ 1 min. and that is how they look after 6 mins. Almost there

Side view. butter is still translucent. We need to become transparent...clear

Again, continue to microwave it 1 min+1 min. now they should be boiling. So, after the total of 8 mins , that is what they look like

Already done. Leave to cool

Take off the top white layer that hardened

Prepare the jar with a funel.

Strain in the jar...using 2 strainers. Best is to use cotton muslin fabric. But I don't have one

And this is what remains. It is the buttermilk.

This is what you get

Here. After 1 hour (depends on climate) it started to become opaque.

The next day when it is completely cold . Close and put in the fridge. If you live in a cold country , just keep it in a cupboard well closed.