Clarified Butter

Prep: 10

Cook: 10

Total Time: 20

Yield: 24 servings

Course: Condiment

Cuisine: American

Calories: 102kcal

How to make clarified butter in a few easy steps. Removing the water and milk solids increases the smoke point, making it better for cooking.

Cut Butter - Slice the butter into 1-inch thick pieces.
Melt Butter - Place sliced butter in a single layer in a large heavy-bottomed skillet or dutch oven. Turn the heat to medium, and allow the butter to melt.
Remove Foam - Once the butter has melted, reduce heat to medium-low. Gently simmer the butter for about 10 to 15 minutes, do not go above 230ºF (110ºC), or the milk solids will start to brown, reduce heat if needed. During this time, use a slotted spoon to skim off the white frothy milk solids and discard or save them for other recipes.
This process can be done as soon as you see the solids rising to the top. Once the surface solids are removed, only yellow butterfat and white milk solids that have sunk to the bottom will remain. If desired, see notes for making ghee.
Strain - Set a fine-mesh strainer over a heat-proof bowl or measuring cup—Line the strainer with a triple layer of cheesecloth that hangs over the edges. Carefully pour the liquid through the lined sieve into the measuring cup. Any solids should collect in the cheesecloth.
Store - Transfer the clarified butter to a clean glass jar with a lid and store for up to 1 year in the refrigerator.

Recipe Yield: 1 1/2 cups (12 ounces)
Serving Size: 1 tablespoon (15g)
To Make Ghee: Once the foam is removed, continue to simmer the clarified butter until milk solids on the bottom are light amber in color, butterfat is a deep yellow color, and ghee smells nutty. Time will vary depending on your stove. Turn off heat, remove from the stove, and slightly cool for 5 minutes, then strain. See ghee step-by-step instructions.

Recipe Link

Recipe Video