Making Clarified Butter
This is a fundamental skill for searing meat or vegetables. Because the milk proteins that typically scorch in a hot pan are removed, you get a clean, intense flavor and a much higher smoke point.
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. Keep the flame at the lowest setting throughout the process.
- Heavy-bottomed small saucepan
- Fine-mesh sieve
- Cheesecloth
- Glass jar
What goes in.
- 1 lbhigh-quality unsalted butter
Watching the separation
Your visual cue is the shift from bubbling foam to clear, amber liquid. Once the bottom of the pan shows a sandy, white layer of solids and the fat is transparent, it is ready.
The method.
Melt the butter
Place the butter in the saucepan over the lowest heat possible. Do not stir it.
Monitor the layers
As the butter melts, it will foam. Let this foam sit on the surface; it contains the water and some milk solids.
Clear the solids
Once the foaming slows and you see a clear layer of liquid gold beneath, remove the pan from the heat. Use a spoon to gently lift off the remaining white froth from the top.
Strain
Line your sieve with a damp layer of cheesecloth. Carefully pour the clear fat through the sieve into your jar, leaving the white, milky sediment at the bottom of the saucepan undisturbed.
Other turns to take.
Ghee
To make ghee, allow the butter to cook a few minutes longer after the water evaporates. This toasts the milk solids, giving the butter a deeper, nuttier flavor before you strain them out.
When it doesn't go to plan.
Always use unsalted butter; salt concentrates during the evaporation process and can become overwhelming.
Keep the jar in the refrigerator to extend the shelf life significantly.
If you accidentally disturb the white sediment while pouring, let the jar sit for five minutes and scoop out any stray white specks that float to the top.
The ones that keep coming up.
Why did my butter turn brown?
The heat was too high. Brown butter is a different ingredient entirely—if you see browning occurring, remove it from the heat immediately.
Do I have to use cheesecloth?
If you don't have cheesecloth, a clean, tightly woven coffee filter works well, though it will drain much slower.
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