Making Clarified Butter
Clarified butter is the golden, shelf-stable fat left behind after the water evaporates and the milk solids are separated from unsalted butter. By heating butter gently until the foam subsides and the sediment drops to the bottom, you gain a cooking fat with a much higher smoke point, ideal for searing at high temperatures without burning.
Patience is your primary ingredient.
Do not rush the process with high heat, or you will brown the milk solids and alter the intended clean, neutral flavor of the butter.
- heavy-bottomed saucepan
- fine-mesh sieve
- cheesecloth or clean kitchen towel
- glass storage jar
What goes in.
- 1 lbunsalted butter
Watching the Foam
The transition from cloudy, bubbling liquid to clear gold is marked by the milk solids clumping and sinking; you must stop the heat the moment the bubbles become tiny and clear.
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 low. You will see a thick, white foam rise to the top. Allow it to simmer; the water content will evaporate through the foam.
Monitor the sediment
Watch for the bottom of the pan. The white milk solids will begin to separate and settle at the bottom as tan-colored specks. The liquid above should be turning a brilliant, transparent gold.
Filter the fat
Remove the pan from the heat immediately. Line your sieve with a double layer of cheesecloth and set it over your glass jar. Pour the liquid slowly through the cloth, being careful to keep the sediment at the bottom of the pan.
Other turns to take.
Ghee
To make ghee, allow the milk solids to toast slightly at the bottom of the pan after the water has evaporated. This imparts a nutty, toasted fragrance to the final fat.
When it doesn't go to plan.
Always use unsalted butter; salt concentrates during the clarification process and will make the final product far too aggressive.
If you accidentally scorch the milk solids, discard the batch and start over; the burnt flavor will permeate the clear fat.
Store the finished butter in a cool, dark cupboard; there is no need for refrigeration if you keep it free of moisture.
The ones that keep coming up.
How do I know it is finished?
When the bubbling slows down significantly and the liquid is perfectly clear and golden, you have removed all the water.
What do I do with the leftover milk solids?
These are the toasted proteins from the butter. Some cooks use them to add richness to oatmeal or stir them into vegetables.
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