Making Clarified Butter
Clarified butter is pure butterfat with the water and milk solids removed. By melting unsalted butter slowly and skimming the top froth before straining the clear gold liquid, you create a cooking medium that can handle significantly higher heat without burning or smoking.
Watch the color shift
Use the lowest heat possible to avoid browning the solids at the bottom of the pan. You are looking for a clear, transparent amber liquid that separates cleanly from the white foam.
- Heavy-bottomed small saucepan
- Fine-mesh sieve
- Cheesecloth or coffee filter
- Glass storage jar
What goes in.
- 1 lbunsalted butter
Gentle Separation
Patience is your primary tool. If you rush the melt, the milk solids will emulsify back into the fat instead of forming a distinct layer at the bottom.
The method.
Melt the butter
Place the butter in the saucepan over the lowest heat setting. Allow it to melt completely without stirring.
Skim the froth
Once melted, a thick white foam will collect on top. Use a large spoon to gently skim this off and discard it.
Separate the solids
Remove the pan from the heat once the liquid below the foam appears transparent. You will see a milky layer of solids settled at the very bottom of the pan.
Strain
Line your sieve with two layers of cheesecloth or a coffee filter. Carefully pour the clear gold fat through the filter into your storage jar, leaving the white milky sediment behind in the pan.
Other turns to take.
Ghee
Continue cooking the butter after the foam is skimmed until the milk solids at the bottom turn a deep golden brown and the butter develops a distinct nutty aroma before straining.
When it doesn't go to plan.
Always use unsalted butter to ensure the flavor remains clean and consistent.
Do not let the solids at the bottom turn dark brown unless you intend to make ghee.
Store in a cool, dark place or the refrigerator; it will solidify as it cools.
The ones that keep coming up.
Why does my clarified butter still look cloudy?
You likely poured the solids from the bottom of the pan into your jar. Next time, tip the pan carefully and stop pouring the moment you see the white sediment moving toward the spout.
How long does this keep?
Kept in an airtight container in the refrigerator, it will stay good for several months.
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