Using millet to clarify butter is a great way, this way you get most of the benefit the millet can offer. Millet have source of protein, dietary fiber, several B vitamins and numerous dietary minerals, especially manganese. If you can’t get hold of millet replace it with any source of whole grain.
- 250g butter
- 1/2 cup millet grain (or white grain)
- Small saucepan
- Mesh strainer
- Glass bowl
- Glass jar for storing the clarified butter
2. roast the grain on medium heat for about 5-10 minutes or until it golden, keep stirring from time to time to avoid burning them.
3. Cut the butter into medium size cubes and cook for about 10 minutes on low heat.
4. This pictures shows the separation of the milk from the fat.
5. Skim as much of the foam as possible from the surface. Don’t worry if a few specks are left behind, you will strain those away later.
6. Strain the butter
7. Let it set for 2 minutes, so if there is any milk foam will settle at the bottom.
8. Transfer the clarified butter into a jar.
9. Pour clarified butter into a container and seal. Store in the refrigerator. Butter will solidify at cooler temperatures, but can easily be returned to liquid by warming either in the microwave or in a hot-water-bath.