With recipes like this, a bit of effort now can save a lot of time later, which is also true for Tuscan Kale Pesto! Clarified butter is something I am quite passionate about or should I say my mother is passionate about and she passed that love onto me. Do you have any idea what I am talking about? When I made clarified butter the other day I was so excited I shared a photo in my Instagram stories, where I polled my readers about how much they were familiar with it. It turned out 80% of them didn’t know what I was going on about!
What is clarified butter aka ghee?
Alright, have you heard about ghee? If the answer is yes, then we are almost there. Clarified butter or as it is called in Russia ‘toplenoe maslo’ and ‘ghee’ are very similar. They both go through a process where the butter is heated until the milk solids float to the top, which are then skimmed off. What you get in the end is amber coloured butter with almost caramelised scent and flavour. It will make your house smell amazing! Ghee is cooked a bit longer until the butter turns a slightly deeper colour and acquires a nutty taste.
