How to Make Clarified Butter
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Learn how to make clarified butter with this easy step-by-step guide. I will show you the simple process of removing milk solids from butter to create a versatile ingredient with a higher smoke point, perfect for sautéing, frying, and baking.
Wondering how to use clarified butter? Use it to dip seafood into, like broiled lobster and crab legs. It is perfect for sautéing vegetables, fish or steaks, and making hollandaise sauce for eggs Benedict or cheddar cheese popcorn for movie night!
What is clarified butter?
Clarified butter is butter from which the water and milk solids have been removed, leaving behind pure butterfat. You gently melt butter then skim off the foam that rises to the surface.
What remains is clarified butter, which has a higher smoke point (450°F) than regular butter (350°F) and has a longer shelf life, and can be stored at room temperature without spoiling.
It’s commonly used in cooking and baking, especially in recipes where you want the flavor of butter without the risk of burning.
Note: European butter contains a higher fat, and lower moisture content than regular butter. Kerrygold and Plugra are two brands that are becoming easier to find in your local grocery store.
What you’ll need
- Unsalted butter – Kerrygold is my favorite
- A medium-sized saucepan
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make clarified butter
Place the butter in a saucepan or a heavy-bottomed saucepan over very low heat. Allow the butter to melt slowly without stirring.
As the butter melts, white foam will begin to form on the surface of the butter. Use a spoon or a fine mesh skimmer to skim off this foam. This foam consists of the milk solids and water that you want to remove.
Leaving the clarified butter in the pan.
Carefully pour the clear butterfat (the clarified butter) into a heatproof container, leaving behind the milk solids at the bottom of the pot. You can strain the butterfat through a fine mesh strainer with several layers of cheesecloth or coffee filter to remove any remaining solids.
Discard the cheesecloth when finished. Allow the clarified butter to cool before storing.
Once clarified, the butterfat can be stored in an airtight container at room temperature, in a cool dark place for several months. Or you can store in the refrigerator for up to one year.
Clarified butter stored at room temperature will remain creamy. Clarified butter stored in the refrigerator will become a bit stiff (like below).
So it’s personal choice which way you prefer to enjoy yours.
Expert Tips
- You can clarify any amount of butter, whether it’s a small or large batch. In fact, the process may be easier with larger amounts as it can be more difficult to skim off the foam from smaller quantities
- Purchase a cheesecloth with a fine/tight mesh if possible. I used double layers, but the weave was still a bit too wide.
- Since clarified butter consists purely of butterfat with the milk solids and water removed, it meets the criteria of being dairy-free and Whole30 compliant.
Clarified butter vs ghee?
So you may be asking yourself… Self, what is the difference between clarified butter and ghee? That’s a good question self.
- The process of making clarified butter involves gently melting butter and skimming off the foam, and it has a more neutral flavor. Ghee is cooked for a longer period of time, allowing the milk solids begin to brown, clump up, and fall to the bottom of the pot, giving it a slightly nutty taste.
- Ghee has a higher smoke point (465°F) than clarified butter, making it more suitable for high-heat cooking methods such as pan frying.
- Ghee tends to have a slightly longer shelf life due to its lower moisture content and the process of caramelization.
Try my super simple to prepare Instant Pot Ghee recipe too!
Did you try this recipe? I’d love to see it!
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Enjoy!!
Clarified Butter
Equipment
- Saucepan
Ingredients
- 1 pound unsalted butter 4 sticks – preferably European butter
Instructions
- Place the butter in a saucepan or a heavy-bottomed saucepan over very low heat. Allow the butter to melt slowly without stirring.
- As the butter melts, white foam will begin to form on the surface of the butter. Use a spoon or a fine mesh skimmer to skim off this foam. This foam consists of the milk solids and water that you want to remove, leaving the clarified butter in the pan.
- Carefully pour the clear butterfat (the clarified butter) into a heatproof container, leaving behind the milk solids at the bottom of the pot. You can strain the butterfat through a fine mesh strainer with several layers of cheesecloth or coffee filter to remove any remaining solids.
- Discard the cheesecloth when finished. Allow the clarified butter to cool before storing.
- Once clarified, the butterfat can be stored in an airtight container at room temperature, in a cool dark place for several months. Or you can store in the refrigerator for up to one year.
- Clarified butter stored at room temperature will remain creamy. Clarified butter stored in the refrigerator will become a bit stiff.
Notes
- You can clarify any amount of butter, whether it’s a small or large batch. In fact, the process may be easier with larger amounts as it can be more difficult to skim off the foam from smaller quantities
- Purchase a cheesecloth with a fine/tight mesh if possible. I used double layers, but the weave was still a bit too wide.
- Since clarified butter consists purely of butterfat with the milk solids and water removed, it meets the criteria of being dairy-free and Whole30 compliant.
- European butter contains a higher fat, and lower moisture content than regular butter. Kerrygold and Plugra are two brands that are becoming easier to find in your local grocery store.
So I wonder – does it make butter healthy? AND Can I use it for baking this way? I’ll have to do some research on these things.
I don’t know about healthy, it is still fat, lol. I have read that you can bake with it, but baking is a no-no on Whole 30 so I don’t have any first hand experience. The purpose behind clarifying the butter is to remove the dairy completely for those who cannot tolerate it. February 1st I will be back to real butter!! 🙂
I’m curious, does clarified butter taste like butter? Can you use it in baking or is it just for spreading on bread, etc? Thanks for piquing my curiosity by sharing at the #ThisIsHowWeRoll Link Party.
Yes it does still taste like butter, but the texture is different. It’s not as smooth, at least mine wasn’t, once it has been clarified. I have not tried to bake with it, but I have read that you can. I use it everywhere I would normally use butter, and baked potatoes taste exactly the same. 🙂