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How to Make Clarified Butter

How to Make Clarified Butter


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Learn how to make clarified butter with this easy step-by-step guide.

Clarified butter contains no water or milk solids, and it can withstand temperatures as high as 400° without burning (regular butter burns at around 250°). To make clarified butter, simply melt butter, and remove the solids. What remains is pure milk fat that can be used to brown meats and seafood or enrich sauces. Just don’t use it as a spread: It’s grainy when it cools. Ghee is similar to clarified butter, but the butter is browned to develop a nutty taste before the solids are skimmed off. It’s popular in Indian cuisine for enriching sauces, finishing soups, or as a general cooking oil.

How to Make Clarified Butter

  1. Melt the butter over medium-low heat.
  2. Skim the milk solids from the top of the melted butter.
  3. Slowly pour the butter out of the pan, leaving the remaining solids in the bottom of the pan.

How to make clarified butter

Clarified butter is super easy to make at home, it will take you just 5 minutes! It’s perfect for frying and doesn’t turn rancid so quickly. I especially love cooking any kind of pancakes and crepes with it. They taste so much better than those cooked with vegetable oil. I use clarified butter in my kitchen all the time.


To clarify butter, melt the butter over low heat in a heavy saucepan without stirring. When the butter is completely melted, you will see a clear, oily layer on top of a milky layer with a foamy layer at the surface. Use a spoon to skim the foamy layer off the top, then slowly pour the clear liquid into a dish, leaving the milky layer at the bottom in the pan. The clear liquid is the clarified butter. Discard the milky liquid. (You also can strain the butter through cheesecloth to remove the foamy layer.)

The clarified butter will keep up to 1 month in the refrigerator. Although best known as a dipping sauce for lobster, clarified butter can be heated to high temperatures without burning. That makes it a good choice when you want to sauté foods at high temperatures.


Clarified Butter

  • Melt butter over very low heat
  • Skim off what comes to the surface
  • Slowly pour off the oil part into another container through a very fine sieve or cheese cloth
  • Discard the solids

You will find many recipes that call for using clarified or drawn butter, so if you cook fairly often you might as well make a good size batch of this ingredient.

You can cook with confidence and style!

Make great use of your drawn butter!

Did you know? "Ghee" is a class of clarified butter that originated in ancient India and is commonly used in South Asian cuisines, traditional medicine, and religious rituals.


How to make Clarified Butter

I&rsquove been following the Whole30 plan for the last few weeks. If you haven&rsquot heard of this, it&rsquos a very strict eating plan which is meant to get rid of inflammation in the body by removing wheat products, legumes, alcohol, sugar and dairy.

After 30 days, you reintroduce these foods to see how your body reacts to them. I&rsquove noticed a huge improvement as far as joint pain, skin issues and many other areas and would recommend the program to anyone who wishes to find out how diet impacts them physically.

Clarified butter (and its cousin ghee) is a staple on the Whole30 diet, so I have made it several times with this method.

It is great for sauteing and frying, makes a mean dish of spinach and mushrooms, and is perfect for making eggs and cooking steak and other proteins.

Start by adding your butter to a saucepan over medium low heat. Be careful not to have the heat turned too high, or you will end up with browned butter.

I also use unsalted butter for my clarified butter recipe and use four sticks of butter.

As the butter starts to melt, you will see it pop and bubble slightly. Solids will rise to the surface in a light foam. The bubbling and popping noise means that the water is being removed from the butter.

Keep heating gently as you skim these solids off the top with a spoon. You will see a nice golden layer of pure butter fat as the solids keep getting removed.

The milk solids will also sink to the bottom under the pure golden butterfat. You will know that it is done when the bubbling just about stops. This means the water is gone.

When you are done skimming, there will be very little visible milk solids left.


If I make clarified butter and infuse it with garlic, is it a botulism risk?

I'm thinking cooking garlic in the clarified butter and then straining out the solids.

I don't get why it would be.

Edit: heat kills botulism. All the the websites mentioning the risk are talking about a cold infusion. You'll be fine.

Garlic and oil is often mentioned to be a botulism risk. It seems like clarified butter would qualify as oil? But I'm not an expert on it, which is why I asked.

The heat has to be above 250. Please research before you give advice.

Botulism is really bad, but it's also really rare. The USA has 350+ million people and average about 25 reported cases of food borne botulism per year not including infants.

Minced garlic from an unopened jar is a safer choice than raw garlic for this application.

You MUST get the temperature of the garlic above 250 degrees F in order to kill the botulism spore. The garlic is something on which the bacteria can grow in an anaerobic environment that oil will provide. If you have a pressure cooker, I suppose you could do it, but otherwise you're going to be heating the garlic up past the boiling point of water, which means you're going to have a real mess if you try to do it in the oil. Otherwise, you need to get the PH down to 4.6 or lower.


How to Make Clarified Butter

I love Clarified Butter especially for my seafood meals. Yes, the one they gave you at the seafood restaurants to dip in your clams, crabs, lobsters or shrimps etc. And it taste even better with lemon juice on the side.

It is also called Ghee in Indian cuisine. Clarified Butter or drawn butter can also be use when you want to fry something over high heat or you need to fry the food for an extra period of time which is why it is excellent for pan-frying. It is also ideal for roasting, sautéing or stir-frying. Or just use it when you want the flavor of butter instead of oil on a dish that you are making.

So, how do you make clarified butter? It is pretty easy…clarifying butter means removing the milk solids and moisture from the butter. To make it clarified butter, melt the unsalted butter gently over low heat. You have to use good quality unsalted butter, believe me it just taste better no arguing about that. As the butter melt, it will break down into three layers. The top layer is the white foam or whey proteins that need to be skimmed off with a spoon. The middle layer is the golden yellow liquid called clarified butter. The milk solids that settle on the bottom of the pan will form a milky sediment. If you continue to cook the butter after it has melted, this milk solids at the bottom will turn into brown. The clarified butter will will have this rich, fragrant nutty flavor which they call beurre noisette or hazelnut butter in French. How much butter to clarify, it’s all up to you! Just think how much you will be using. It is good to note that when you make clarified butter you will lose about 25 percent volume of butter. You can refrigerate it and it is good for three months.

So this is how it went as a dip for Steamed Snow Crab Legs, recipe to follow. I am fresh from our OBX vacation, don’t be surprised to see a lot of recipe inspiration from the sea. Ciao!


The Epicurious Blog

So you want to make Thomas Keller&aposs killer roast turkey for Thanksgiving? Smart, it&aposs one the best turkey recipes we&aposve come across and produces a bird that&aposs juicy, flavorful, and perfectly golden brown. Or maybe you want to pan-roast your pancakes to crispy golden perfection? One of the major keys to both of them is clarified butter: it removes the water content and milk solids in regular butter, which means that turkey skin won&apost burn and those pancakes will have a textural crunch around the edges.

Most recipes call for this process to be done in a saucepan on the stove top, adding yet another dirty dish that needs to be washed to that already formidable pile in your sink (if you wash as you go, good for you).

But there&aposs an easier way to make the stuff, one that doesn&apost require any extra pots or pans. Enter, microwaved clarified butter.

Cut two sticks of good quality, unsalted butter into quarters. Put the butter in a glass measuring cup and place in the microwave on high heat for 2 minutes. Remove from microwave and let stand for 1 minute. Spoon the foamy layer off the top and discard. Slowly pour the golden-yellow liquid into a small bowl, making sure none of the milky liquid at the bottom of the measuring cup makes it in.

That&aposs it. Now, if you&aposll excuse us, we&aposve got a lot of turkey roasting and pancake making to get to.


Whats the Difference Between Clarified Butter and Ghee?

The goal of clarifying butter is to remove the five percent or so of the butter that is not fat but is water and milk proteins. Ghee takes this one step further by allowing the milk solids to brown (and likely further driving out any water left in clarifying) adding both color and flavor to the finished ghee. Browned butter, while seemingly similar to these two, isn’t quite the same — browned butters only goal is toasted milk solids for flavor so it can be done quickly over moderate heat and can be left strained or unstained. Worth noting: browned butter isn’t ideal for high-heat cooking as clarified butter and ghee are.

Learn How To Brown Butter here


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