Making Clarified Butter for Baking
Removing the water and proteins transforms butter into a more stable fat that remains clear even when cold. Using this ensures your pastries turn out crisp and firm without the soggy texture that often comes from the water content in standard butter.
Start with quality, unsalted butter
Use only unsalted butter to maintain full control over your pastry seasoning. Keep your heat strictly on the lower side to prevent the milk solids from browning.
- small heavy-bottomed saucepan
- fine-mesh sieve
- muslin cloth or layers of cheesecloth
- heat-proof glass jar
What goes in.
- 1 lbunsalted butter
Watching the Separation
The moment is clear: the top layer will turn into a thin, bubbly foam, and the milk solids will sink to the bottom. Once you see the liquid between these two layers turn a transparent, deep gold, pull it off the heat.
The method.
Melt the butter
Place the butter in the saucepan over low heat. Do not stir it; let the heat do the work of separating the components naturally.
Skim the foam
Use a spoon to gently lift off the white, frothy foam that gathers on the surface. Discard this.
Strain the fat
Line your sieve with several layers of cheesecloth or a piece of muslin. Carefully pour the clear, golden fat into your jar, leaving the white, milky sediment behind in the bottom of the pan.
Other turns to take.
Ghee
Keep the butter on the heat slightly longer until the milk solids at the bottom begin to turn nutty and brown, then strain. This adds a toasted aroma to savory pastries.
When it doesn't go to plan.
Chill the butter before measuring if you need it in a solid state for flaky pastry.
Don't scrape the bottom of the pan when pouring; stop as soon as you see the white solids approaching the spout.
Store in a cool, dark place or the refrigerator; it keeps for months.
The ones that keep coming up.
Why use this instead of regular butter?
Regular butter contains about 15-20% water. Removing that water prevents your pastry from steaming from the inside, which is the secret to a much crunchier, more stable shell.
Can I save the solids?
The browned milk solids remaining in the pan have a deep, toasted flavor; they work well folded into muffin batters or stirred into oatmeal.
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