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    Home » Condiment » Clarified Butter

    Published: Jan 2, 2017 · Modified: Jun 9, 2020 by Lisa Johnson

    Clarified Butter

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    This creamy, Clarified Butter is perfect for all of your Paleo and Whole 30 recipes | cookingwithcurls.com

    Moment of truth time...have you ever heard of Clarified Butter before? I bet you have heard the term, but have you ever made it yourself? You may be wondering why you would even want to make your own Clarified Butter, lol. I have always heard that regular unsalted butter is lactose-free and I have personally never had any problems with eating it.....

    Creamy Clarified Butter that is perfect for all of your paleo and Whole 30 recipes | cookingwithcurls.com

    Unfortunately, that does not work for Paleo and Whole 30 diets...all dairy must be removed! I am not looking to break the rules on my second day of Whole 30, so that is exactly what we are going to do today...we are going to make Clarified Butter. 🙂 Don't worry, it's super simple!!

    How to make Clarified Butter

    Cut butter into cubes and place in a medium-saucepan.....

    Clarified Butter cut cookingwithcurls.com

    Melt the butter cubes over medium-low heat without stirring.....

    Clarified Butter melt cookingwithcurls.com

    White, foamy dairy solids will float to the top as the butter simmers. Use a large spoon or ladle to gently skim the dairy solids off the top.....

    Clarified Butter spoon cookingwithcurls.com

    leaving the clarified butter in the pan.....

    Clarified Butter skim cookingwithcurls.com

    Discard the dairy solids. Strain the butter through cheesecloth into a storage jar, or large measuring cup.....

    Clarified Butter strain cookingwithcurls.com

    Discard the cheesecloth when finished. Allow the clarified butter to cool before storing.....

    Believe it or not, Clarified Butter is super easy to make so you can make and still has all of it's flavor | cookingwithcurls.com

    Store in the refrigerator for up to six months, or at room temperature for up to three months. The top image is at room temperature, you will notice that it is creamy. Once it has been chilled in the refrigerator, it becomes a bit stiff.....

    This creamy, Clarified Butter is perfect for all of your Paleo and Whole 30 recipes | cookingwithcurls.com

    So it's personal choice which way you prefer to enjoy yours. 🙂

    Notes:

    • Pick a good quality, organic unsalted butter whenever possible...such as Organic Valley or Kerrygold.
    • Purchase a cheesecloth with a fine/tight mesh if possible. I used double layers, but the weave was still a bit too wide. {There are some milk solids at the bottom of the jar...shhhh}

    So you may be asking yourself... Self, what is the difference between clarified butter and ghee? That's a good question self...Ghee is actually clarified butter that has been simmered longer until the milk solids begin to brown, clump up, and fall to the bottom of the pan. It has a sweeter, nuttier flavor as well.

    Recipes to use your butter:

    • Broiled Lobster Tails 
    • Instant Pot Mashed Potatoes 
    • Wild Alaskan Crab Legs 

    Enjoy!!

    This creamy, Clarified Butter is perfect for all of your Paleo and Whole 30 recipes | cookingwithcurls.com

    Clarified Butter

    This Clarified Butter is so easy to make, you can always have some on hand for your favorite Paleo, Whole 30, Keto and Dairy-free recipes!
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    Print Rate
    Course: Condiment
    Cuisine: French
    Keyword: clarified butter
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 12 Servings
    Calories: 271kcal
    Author: Lisa Johnson

    Equipment

    • Saucepan

    Ingredients

    • 1 pound unsalted butter 4 sticks
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    Instructions

    • Cut butter into cubes and place in a medium-saucepan.
    • Melt the butter cubes over medium-low heat without stirring.
    • White, foamy dairy solids will float to the top as the butter simmers.
    • Use a large spoon or ladle to gently skim the dairy solids off the top, leaving the clarified butter in the pan. Discard the dairy solids.
    • Strain the clarified butter through cheesecloth into a storage jar, or large measuring cup. Discard the cheesecloth when finished.
    • Allow the clarified butter to cool before storing.
    • Store in the refrigerator for up to six months, or at room temperature for up to three months.

    Notes

    • Pick a good quality, organic unsalted butter whenever possible…such as Organic Valley or Kerrygold.
    • Purchase a cheesecloth with a fine/tight mesh if possible. I used double layers, but the weave was still a bit too wide. {There are some milk solids at the bottom of the jar…shhhh}

    Nutrition

    Calories: 271kcal | Carbohydrates: 1g | Protein: 1g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 81mg | Sodium: 4mg | Potassium: 9mg | Sugar: 1g | Vitamin A: 945IU | Calcium: 9mg
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    Reader Interactions

    Comments

    1. Gina Kleinworth says

      January 11, 2017 at 3:20 pm

      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.

      Reply
      • Lisa Johnson says

        January 18, 2017 at 9:45 pm

        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!! 🙂

        Reply
    2. Susan says

      January 12, 2017 at 1:58 pm

      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.

      Reply
      • Lisa Johnson says

        January 18, 2017 at 9:41 pm

        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. 🙂

        Reply

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