How to Clarify Butter
When butter is clarified, the milk solids and most of the water is removed, leaving just the butterfat. Butterfat has a much higher smoke point that makes it perfect for high temperature sautéing and grilling. I use clarified butter in this Chicken Wing Recipe for just that reason.
Clarifying butter is a process that is easy to master. Just follow these simple steps:
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Place butter into a saucepan and turn on heat to medium low. Do not stir – let the butter melt slowly.
Once the butter is completely melted, you’ll notice a tiny bit of white foam starting to form on the top. That is the milk solids. This butter would be perfect for a bag of popcorn.
As you continue heating on low, the butter will bubble a little bit as more white foam floats to the top and water evaporates. Continue cooking on low, without stirring, for another 15 or 20 minutes.
Skim as much of the milk solids off the top with a spoon. You don’t have to do a perfect job, just get most of it. Remove from heat and let stand for 5 minutes.
Line a wire mesh strainer with a couple layers of cheesecloth and pour the butter through it.
When you get to the bottom of the pan, leave the pile of milk solids behind – don’t pour them through the cheesecloth. And that’s it. Clarified butter.
Clarified butter’s higher smoke point makes it ideal for grilling. Use it straight, or hop up the flavor by infusing some garlic. Enjoy!
How to Clarify Butter
How to Clarify Butter
Ingredients
- 1 cup unsalted butter (2 sticks)
Instructions
- Melt butter in saucepan over medium low heat. Do not stir.
- Cook butter for 20 minutes, until white foam (milk solids) float on top.
- Skim milk solids with spoon.
- Remove from heat, let stand for 5 minutes.
- Strain through wire mesh strainer lined with a few layers ofcheesecloth.
- Do not pour residual milk solids in the bottom of the panthrough cheesecloth.
- Store in jar in refrigerator.
Looks perfect , we use this in many Indian recipes as well!