Remove Milk Solids from Clarified Butter

Video Transcript

"Hi! I’m Louis Ortiz on behalf of Expert Village and I showed you in a previous video the procedure for clarifying butter. I’ve got what is called in French terms the kind of band marine setup in the sense that I’ve got a stockpot that I filled halfway with water, I’ve got some fire going on underneath there so that I’ve created a pretty medium simmer and inside there I’ve placed a stainless steal mixing bowl and I put one pound of unsalted butter inside there. So what going to happen is the water and the butter fat and the milk solids are going to start to separate from each other and that’s what we want and the butter fat is essentially what we’re after and it’s going to become clarified as I skim off the milk solids, the water itself obviously is just going to evaporate and cook off which is what we want. So all I’ve got is a spoon here and I’m going to go ahead and scrape off the top gently, these are the milk solids I was talking about, again the butter fat is what we’re after that’s the nice pretty golden. As it goes through this heating process it clarifies over a period of time and again you can put the butter directly into the stockpot if you wanted the stick of butter or the brick of butter or directly in a sauce pan but I like doing it this way cause this elevates any chance that you have of burning it or scorching on the bottom and even if your water ran out underneath the pot there it will still be a gentler heat than having direct on there. So we’ve skimmed off all of those solids and what we’ll do next in the next video is we will pour this butter through some cheese cloth to get the rest of those solids and the cheese cloth will act as a strainer and we’ll have this nice pretty clarified butter and this butter has a lot higher smoke point in the sense that it can only stand much more heat. So it’s very, very good to use for caramelizing items such as salads and onions and things like that and it’s a lot sturdier so that it holds up better and just has a real rich flavor to sauces and things of that nature. So come back and we’ll show you how to strain this off and I’ll show you the straining method that’s used with the cheese cloths so we have some nice pretty clarified butter as an end result. "