Clarified Butter

I have a lot of recipes that require clarified butter, but I have never posted how to make clarified butter.  Clarified butter is basically butter fat without the milk solids in it.  So it has a higher smoke temperature and a longer shelf life.  It is great for sautéing and other applications that require higher temps.

Clarified Butter

Start with 1/2 pound of unsalted butter.

Cut the butter into smaller pieces and place it in a sauce pan.

Melt the butter over low heat.  Continue to cook until you don’t see any more solids floating to the top.

Remove the pan from the heat and use a spoon to remove the floating solids.

Do the best that you can, but if you are unable to remove all of the solids it is OK.  We will filter the remaining solids out later.

Place a few layers of cheese cloth in a strainer to form a filter.  Then pour the remaining liquid through the makeshift filter.

Pour the clarified butter into a covered container and refrigerate for up to 2 months.  You can use a mason jar, Tupperware or even a squeeze bottle.

I used a squeeze bottle for my container.  You will notice that the butter will congeal in the fridge. To liquefy the clarified butter just let the bottle sit in warm water for a couple of minutes.  If you use a wide mouth container like a mason jar you can just spoon out the amount that you need.

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Clarified Butter

Prep Time

1 min

Cook Time

5 mins

Total Time

6 mins

 

How to clarify butter

Course: Method to clarify butter

Cuisine: General

Servings: 8

Author: Rex

Ingredients

• 1/2 pound unsalted butter two sticks

Instructions

1. Cut the butter into smaller pieces and place it in a sauce pan.
2. Melt the butter over low heat. Continue to cook until you don't see any more solids floating to the top.
3. Remove the pan from the heat and use a spoon to remove the floating solids. Do the best that you can, but if you are unable to remove all of the solids it is OK. We will filter the remaining solids out later.
4. Place a few layers of cheese cloth in a strainer to form a filter. Then pour the remaining liquid through the makeshift filter.
5. Pour the clarified butter into a covered container and refrigerate for up to 2 months. You can use a mason jar, Tupperware or even a squeeze bottle.

Recipe Notes

I used a squeeze bottle for my container. You will notice that the butter will congeal in the fridge. To liquefy the clarified butter just let the bottle sit in warm water for a couple of minutes. If you use a wide mouth container like a mason jar you can just spoon out the amount that you need.