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How to Clarify Butter

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At high heat, butter begins to brown, smoke, and scorch. In this video, you’ll learn how to make clarified butter, a simple process that helps butter withstand higher heat without burning. You’ll see a simple process for separating out the milk solids, leaving you with only rich, golden clarified butter fat, also known as “drawn butter” or ghee. You’ll watch as the butter separates into three distinct layers, with a foamy top layer of milk solids, the golden butterfat in the middle, and a bottom layer of mostly water and more milk solids. You’ll see an easy method for skimming the milk solids away—and get tips for putting these solids to delicious use! Then you’ll see how to filter out any remaining milk solids. With the cloudless golden butterfat that remains, you can pan fry or stir-fry at temperatures that would be too high for regular stick butter. You’ll also get a tip for storing your clarified butter. It stays fresh for months in the refrigerator. See more how-to videos >>

Comments

rncalla09

rncalla09

This was so easy to do! It was awesome with my grilled lobster!

cheffy baby

cheffy baby

In the video, this is the hard way. Melt the butter and pour it into a pyrex measuring cup (what I use) and refrigerate. After the butterfat has solidifies, cut a hole in the chunk of butterfat and pour off the water/milk solids liquid on the bottom of the cup. Scrape the milk solids of the top of the butterfat. Sometimes I'll rinse the bottom of the butterfat in cool water. Voila! clarified butter. And clarified butter/ghee is PURE FAT, same calories.

jedigramma

jedigramma

It doesn't matter if the butter is unsalted or not.

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