How do u make clarified butter

Get Ingredients. How to make STEP 1 Melt butter in 1-quart saucepan over low heat, without stirring, minutes or until melted and solids separate from fat. Tip 1 Clarified butter will keep several weeks in the refrigerator or it can be frozen. Tip 2 Use clarified butter to dip cooked seafood, like crab or shrimp—also excellent for making hollandaise sauce. Tip 4 Clarified butter will keep several weeks in the refrigerator or it can be frozen.

Nutrition 1 tablespoon Nutrition 1 tablespoon. Tried this recipe? Instagram it! And don't forget to tag us landolakesktchn. Becky's Butter Cake. Giant Peanut Butter Cookies. Millionaire Shortbread Bars. See Recipes. Since clarification removes impurities, clarified butter keeps well. It will keep for several weeks in the fridge or longer in the freezer. Subscriber club Reader offers More Good Food.

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Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. To clarify butter at home, start by melting unsalted butter in a saucepan. Once it's fully melted, allow it to heat until it comes to a gentle boil. The milk proteins will form a thin white layer over the entire surface, then expand into a thicker foam.

Eventually, as the butter boils, the foam coating will break apart into smaller clusters. Technically, it's not the butterfat but the water in the butter that's boiling—that's a good thing, since we want the water to cook off. The foam will ultimately sink to the bottom of the pot as the butter continues bubbling away. You'll know that it's nearly done when the bubbling activity calms and then mostly ceases, evidence that the water is finally gone. At that point, pour the remaining butter through cheesecloth or a coffee filter to remove the browned bits.

And there you have your clarified butter—no longer quite as flavorful as regular butter, but also able to tolerate higher cooking temperatures, and not nearly as fragile. In a small saucepan, melt butter over medium-high heat. Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface.

Bring to a boil; the milk proteins will become foamy. Lower heat to medium and continue to gently boil; the milk proteins will break apart. As butter gently boils, milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease. Adjust heat as needed to continue boiling off water without scorching milk solids. Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids.

Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep at least 6 months in the refrigerator. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.