How to Make Clarified Butter

Clarifying butter removes the water and milk solids, leaving pure butterfat. Clarified butter can be used at higher temperatures than normal butter. Makes 1 lb. of clarified butter.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 1/4 lb. raw butter
• cheesecloth
• perforated spoons
• heavy saucepans
• Cheesecloth
• Heavy Saucepans
• Perforated Spoons
• 1 1/4 lb. raw butter

1. Cut the butter into pieces and melt slowly in a heavy saucepan over low heat. The water in the butter will evaporate, and the milk solids will sink to the bottom of the pan. Froth will rise to the top.

2. Skim froth from surface.

3. Carefully ladle or pour off clear melted butter into another container, leaving the milk solids at the bottom of the saucepan. You might also strain the butter through a double layer of rinsed and squeezed cheesecloth.

Tips & Warnings

• Clarified butter is often used in Indian cooking, where it is called ghee.
• Clarified butter keeps longer than normal butter - a few weeks in the refrigerator.

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[poetryman69]

on 6/28/2009 very interesting. never knew how to make ghee.

[benedyglen]

on 6/20/2009 if properly done, ghee can stay out of the fridge for some months, if not it means there were still solids or water left. You must learn to recognize the exact point where the ghee is ready (very clear, not too brown in colour)

[KuanShiYin]

on 2/19/2009 Great; thanks.

[sharishops]

on 1/29/2009 Mmm, Red Lobster! Thanks for the info!

[LorilynFarms]

on 1/11/2009 I have the same comment--is this what Red Lobster uses? I LOVE that stuff!