What is Clarified Butter, you ask?
Clarified butter is the result of heating regular butter until the milk solids separate and sink to the bottom of the pan. The clear, yellow liquid is the clarified butter.
Why use Clarified Butter instead of regular butter?
By removing the milk solids from the butter (which is the first component of the butter to burn), you are basically raising the burning point of the butter for your recipe. Clarified butter is great for brushing on bread for sauteing, and other applications involving prolonged exposure to high temperatures.Print
How-To: Make Clarified Butter
- Unsalted butter
- Cut desired amount of butter into pieces and place in a heavy-bottomed saucepan over low heat.
- When the butter has melted, skim off the foam. Gently pour the clear, yellow liquid through a fine-mesh sieve, leaving the milk solids in the bottom of the pan.
- Here is how the butter will look: (I put mine into a glass measuring cup to demonstrate the layers- you can leave yours in the pan and then strain it right into a bowl.)
- Congratulations, now you know how to make Clarified Butter!