How to Make Clarified Butter
by John deCaux in Cooking > Canning & Preserving
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How to Make Clarified Butter
By removing the milk solids you end up with a butter that can be used at a higher temp and not burn.
First You’ll Need Some Unsalted Butter.
The amount isn’t important.
Slice into the smaller pieces, this will help the butter melt quicker.
Place in a Saucepan Over Low Heat.
Slowly let the butter melt until it only just starts to bubble.
You can see how it’s already separated.
Remove from the heat.
Using a Skimmer of Paper Towel, Remove the Foam From the Butter.
Let it sit for 5 minutes so the milk solids have time to sink fully to the bottom.
Next, Pour the Top Layer Into a Jar, This Is Our Clarified Butter.
Once the most of the top layer is gone stop because we don’t want to mix the milk solids back into the butter.
Place in the Fridge to Let It Cool and Harden.
There You Have It! Clarified Butter.
The wonderful thing about clarified butter is it has a higher burn point.
This makes it perfect for eggs or steaks.