When I first read a recipe that needed clarified butter, I had no idea what it was. After a little research (okay more than a little) I learned that it is butter with the milk proteins, sugars and water removed. It is often confused or interchanged incorrectly with ghee. Ghee is actually made from clarified butter.
I also thought making, or buying clarified butter would be hard and complicated. It isn’t.
Clarifying butter is simple and requires simmering small chunks of butter over low-medium heat until the milk solids separate from the pure butter oil.
What is left is a delicious cooking fat that flavors dishes and works at high heat.
Next up, I’m going to make Ghee. It needs to be cooked longer to remove all the moisture, and the milk solids are caramelized (browned) and then strained out. This gives it a rich nutty taste.
Yield 2 Cups
- 1 pound (4 sticks) unsalted butter
- Cut the butter into small cubes and place in small pan over medium-low heat.
- Allow the butter to simmer and foam to appear on the surface. This is the dairy solids.
- Spoon off the foam and discard.
- Strain the butter through a cheesecloth, I like this one.
- Discard milk solids and cheesecloth when you are done.
- Allow butter to reach room temperature, then store.*
*Butter can be stored in refrigerator for up to 6 months, or at room temperature for 3 months.