How to Clarify Butter
Clarifying butter is the process of melting unsalted butter to separate the golden butterfat from the water content and milk solids. By removing these solids, you increase the smoke point of the fat, allowing for high-heat searing without the butter burning or turning bitter.
Patience is your best ingredient
Do not rush the heating process. If you push the heat too high, the milk solids will brown before the butter has a chance to settle, resulting in an opaque end product.
- small heavy-bottomed saucepan
- fine-mesh sieve
- cheesecloth or butter muslin
- glass storage jar
The Skim and Settle
The white foam on the surface is water and protein; skimming it early ensures clarity, while the solids at the bottom provide the depth of color and flavor.
The method.
Melt the butter
Place unsalted butter in the saucepan over low heat. Let it melt completely without stirring.
Skim the foam
Once melted, a white frothy layer will rise to the top. Use a shallow spoon to gently remove this foam and discard it.
The clarifying stage
Continue to simmer on very low heat. You will see translucent golden fat on top and milky, cloudy solids forming at the bottom of the pan. Remove from heat once the fat is perfectly clear.
Strain
Line your sieve with damp cheesecloth. Pour the golden fat through the cloth into your jar, being careful to leave the milky white sediment in the bottom of the pan.
When it doesn't go to plan.
Always use unsalted butter to avoid excess salt concentrating in the final clarified fat.
The leftover solids in the pan have a toasted, nutty flavor and can be stirred into mashed potatoes or steamed vegetables.
Store clarified butter in a cool, dark cupboard if you use it often, or in the refrigerator to extend its shelf life for several months.
The ones that keep coming up.
How do I know if I have gone too far?
If the clear golden fat begins to turn a deep amber color or smells like toasted bread, you are approaching brown butter territory. Stop immediately.
Can I use salted butter?
It is not recommended. The salt stays in the fat and will be far too intense once the water has evaporated.