Making Clarified Butter
Clarified butter is made by melting unsalted butter over low heat until the water evaporates and the milk solids separate. By skimming the foam from the top and carefully pouring off the golden fat, you remove the components that cause butter to burn at high temperatures.
Patience is your primary ingredient.
If you rush the heat, the milk solids will brown before the water has a chance to evaporate, ruining the clarity and flavor. Use a heavy-bottomed pan to maintain a steady, gentle simmer.
- heavy-bottomed saucepan
- skimming spoon
- cheesecloth
- fine-mesh sieve
- glass storage jar
What goes in.
- 1 lbunsalted butter
The Decanting Method
The secret lies in the final pour; leave the white, milky sediment undisturbed at the bottom of the pan to ensure your final product remains translucent.
The method.
Melt the butter
Place the butter in the saucepan over low heat. Do not stir. Let it melt completely until it begins to bubble gently.
Skim the surface
A white foam will rise to the top. Use your skimming spoon to gently remove this layer, discarding it as you go.
Observe the simmer
The liquid will quiet down once the water evaporates. You will see golden butter on top and white milk solids settling at the bottom. Once the butter looks transparent and the remaining sediment is light beige, remove from heat.
Strain the liquid
Line your sieve with two layers of cheesecloth. Slowly pour the golden liquid through the sieve into your glass jar, being careful not to let the white solids at the bottom of the pan slide out.
Other turns to take.
Ghee
Continue cooking the butter for an additional 5-10 minutes after the water has evaporated. This toasts the milk solids slightly, giving the fat a nutty, toasted flavor before straining.
When it doesn't go to plan.
Always use unsalted butter; salt concentrates as the water evaporates, making the final product too aggressive.
If you accidentally disturb the sediment while pouring, stop immediately and let the jar sit for five minutes so the solids can settle again.
Store in a cool, dark place or the refrigerator; clarified butter keeps for months if kept free of moisture.
The ones that keep coming up.
Why is my butter turning brown?
Your heat is too high. If it turns brown, it is becoming brown butter rather than clarified butter.
What do I do with the leftover milk solids?
They can be added to mashed potatoes or oatmeal for extra richness, though they will spoil quickly.
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