Serious Eats: Talk
Making clarified butter, can I re-make it and will it stay?
I didn't really know how to word my topic. I have a recipe I want to make for spiced clarified butter. You cook regular butter with spices and keep taking the foam off the top, about 30 minutes total. Afterwards you strain it and it'll save for a couple months or longer in the freezer.
Can I buy already clarified butter (Ghee from the Indian store), cook it with my spices (either in a pouch or strain it afterwards) and will I still be able to store that in the fridge for a month or two?
I wanted to do this, because I've never made clarified butter before. I didn't want to screw it up, and honestly don't want to do the work of taking off all the foam.