Learn how to make clarified butter with this easy step-by-step guide. It is a simple process of removing milk solids from butter to create a versatile ingredient to use in baking and sautéing.
1poundunsalted butter4 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.