Clarifying Butter
Clarified butter is the golden, shelf-stable fat left behind after you cook off the water and strain away the milk solids. By heating unsalted butter slowly, you separate the components, allowing you to sear at higher temperatures without the butter burning or foaming.
Patience beats power
Keep the heat low. If you rush, the milk solids will brown or burn, giving your butter a nutty, toasted flavor instead of a clean, neutral finish.
- Heavy-bottomed saucepan
- Skimming spoon
- Fine-mesh sieve
- Cheesecloth
- Glass storage jar
What goes in.
- 1 lbUnsalted butter
The Three-Layer Split
As the butter melts, it divides into a white foam on top, a clear gold liquid in the middle, and a layer of milky white solids at the bottom. Your goal is to keep that middle layer pure.
The method.
Melt the butter
Place the butter in the saucepan over low heat. Let it melt completely without stirring.
Simmer gently
Once melted, keep the heat on the lowest setting. You will see foam rise to the surface. Let it simmer until the foam becomes thick and the liquid underneath is clear.
Skim the top
Use your spoon to gently lift off and discard the white foamy crust. Do not dig deep; just take the surface layer.
Strain the liquid
Line your sieve with a double layer of cheesecloth. Carefully pour the clear gold butter through the cloth into your jar, stopping before the cloudy milk solids at the bottom of the pan enter the pour.
Other turns to take.
Ghee
Continue cooking the butter after straining until it takes on a deeper, amber hue and emits a slight toasted aroma; this is the traditional method for making ghee.
When it doesn't go to plan.
Use only unsalted butter; salt concentrates as the water evaporates and can make the end result bitter.
If you accidentally break the milk solids layer while pouring, let the jar sit for five minutes; the solids will settle to the bottom and you can pour the clear fat into a clean jar.
Store in a cool, dark cupboard for months, or in the refrigerator to keep it indefinitely.
The ones that keep coming up.
How do I know the water is gone?
When the bubbling sound quiets down and the surface looks still and transparent, the water has evaporated.
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