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How to Make Clarified Butter
Clarified butter is a versatile cooking liquid that adds amazing flavor to many dishes. Learn how to clarify butter easily at home and store it for use in everyday cooking!
Servings: 12 servings
- 1 lb unsalted butter see note
Cut the butter into pieces and add to a small saucepan.
Place the saucepan over low-medium heat, allowing the butter to melt completely and start bubbling.
Reduce heat to the lowest setting.
A milky froth will start appearing on the surface. Use a skimmer or spoon to keep removing it until no more appears (up to 10-15 minutes).
Meanwhile place a sieve over a medium measuring cup or bowl and line with several layers of cheesecloth (optional).
Remove saucepan from heat and slowly pour the clear liquid into the cheesecloth or sieve, taking care not to pour in any milky residue from the bottom.
Use as directed in your recipe or transfer to a mason jar for storage.
- Unsalted butter is less likely to burn during boiling, although you can still use salted butter if you prefer.
- It's normal to sometimes hear sputtering sounds during boiling, indicating that the water is evaporating out through the fat.
- Store clarified butter in an airtight container in the fridge for up to 3 months, or in the freezer for up to 6 months. The shelf life is similar to that of regular butter.
- Use the milky residue leftover from clarification for added flavor in pancakes or baked goods. You can also discard it.
Calories: 271kcal | Fat: 30g | Saturated Fat: 19g | Cholesterol: 81mg | Sodium: 4mg | Potassium: 9mg | Vitamin A: 945IU | Calcium: 9mg