How to Clarify Butter
Raw butter burns quickly because of the milk proteins trapped within it. Once these are removed, you gain a cooking fat that behaves like an oil but retains the deep, rich character of dairy.
Patience is your primary ingredient.
Do not rush the heating process. If you turn the burner too high, the milk solids will brown before the butter has finished clarifying, ruining the clean, neutral flavor.
- Heavy-bottomed small saucepan
- Fine-mesh sieve
- Cheesecloth or coffee filter
- Glass jar for storage
What goes in.
- 1 lbunsalted butter
Watching for the separation
You will see a white foam form on top and a milky sediment gather at the bottom. The moment the liquid between these layers becomes clear and golden, it is ready to strain.
The method.
Melt the butter
Place the butter in the saucepan over medium-low heat. Let it melt completely without stirring.
Simmer gently
As the butter bubbles, you will see a white froth rise to the surface. Lower the heat to the smallest flame possible to maintain a very slow simmer.
Skim and clarify
Use a spoon to carefully lift the white foam off the surface and discard it. Continue heating until the butter underneath the remaining foam is transparent and golden.
Strain
Line your sieve with a damp cheesecloth or a coffee filter. Pour the liquid butter through slowly, leaving the heavy, milky solids at the bottom of the pan behind.
When it doesn't go to plan.
Always use unsalted butter; salt concentrates as the water evaporates, leading to an overly briny finished product.
Store your clarified butter in an airtight glass jar. It can stay in the refrigerator for months or in a cool, dark pantry for several weeks.
If you accidentally scorch the butter, do not try to save it. The burnt flavor will permeate the entire batch.
The ones that keep coming up.
What happens if I don't use a cheesecloth?
The finest milk particles will pass through a standard sieve, leaving your clarified butter cloudy instead of crystal clear.
Can I use the leftover milk solids?
Yes. Those solids at the bottom of the pan have a toasted, nutty aroma. They work well stirred into mashed potatoes or used as a base for a brown butter sauce.
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