How to Remove Milk Fat From Butter
Milk fats is found in cow’s milk, butter, buttermilk and yogurt. Some people may be lactose-intolerant or prefer to not consume milk fat for other health reasons. Removing milk fat from butter produces clarified butter, which can be used the way ordinary butter or oil is used. Slather clarified butter on toast, waffles or pancakes; drizzle it over steamed vegetables; or lightly fry hash browns with it. Because it contains no milk fat, clarified butter can be stored at room temperature. Does this Spark an idea?
Things You'll Need
- 1 or 2 large wide-mouthed glass jars and matching lids
- 1 to 2 lbs. organic unsalted butter
- 2 to 3 sheets cheesecloth
- Large stockpot
- Medium saucepan
Instructions
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Begin by sterilizing the container you will use to store the clarified butter. Immerse the glass jar and lid in a larger stock pot filled two-thirds full with filtered water. Boil the jar uncovered for 10 to 15 minutes. Remove the jar and lid to cool on a clean surface.
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Melt 1 to 2 pounds of organic butter over low to medium heat to avoid burning. Stir occasionally. Once a foam forms on the top layer, skim it off. Remove larger solids of milk fat that will begin to form and sink to the bottom of the pot.
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Do not overcook. Melt the butter only until it has a clear golden color—not brown. Remove the pot from heat.
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Drape the layers of cheesecloth over the mouth of the glass jar and pour the melted clarified butter into the jar. Remove the cheesecloth.
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Allow the mixture to cool completely. Cover and keep stored in a cool, dry place. Clarified butter can be left unrefrigerated but should not be stored in a very warm room (above 80 degrees F). Storing the clarified butter in the refrigerator does not damage it or alter its taste.
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Tips & Warnings
Use organic butter to avoid bovine growth hormones that are injected in cows to increase milk production. Organic butter is clearly labeled and easy to identify from non-organic butter.
If you are allergic to cow’s milk, you may also be allergic to clarified butter. Clarifying butter at home may leave microscopic amounts of milk fat in the mixture.
