Clarified butter is simply butter with the solids removed. Use any amount of butter you like, but more is better in this low-and-slow method. Scroll down to see my video tutorial!
1poundbutter, preferably European-style such as Plugra or Kerrygold
Instructions
Place the butter in a saucepan over the very lowest heat.
Melt the butter, completely undisturbed, untill fully melted, about 30 minutes at this low temperature. It is essential not to stir or move the saucepan while the butter melts. The goal is to allow the solids to remain at the bottom of the pan.
If using European butter, carefully and very slowly pour the melted butter from the saucepan into a heat-resistant container or jar. As you get to the bottom of the pan where the solids reside, be extra careful not to allow any of the solids to pour off into the clarified butter container. Set aside the remaining solids for another use, such as dressing steamed or roasted vegetables.
If using standard butter, use one of these three methods: skim and pour off, chill and rinse, or strain (see notes).
Store, airtight, in the pantry for at least 3 months, in the refrigerator or freezer for up to a year.
Video
Notes
Skimming methodThe milk solids will look foamy and float on the surface of the butter. Use a spoon to skim off the white foam, cleaning the spoon of solids each time so it doesn’t carry solids back into the butter. Repeat until all of the milk solids are removed. Pour the liquid butterfat into a heat proof container, leaving behind in the pan any solids that settled at the bottom of the pot.Chill and Rinse methodPour the melted butter, both the butterfat and the milk solids, into a heat proof bowl. Refrigerate until solid. The white milk solids are at the bottom of the bowl and a top layer on the surface of the solid butter. Run hot water over the bottom of the bowl to loosen the solid butter. Quickly rinse the white milk solids away, and the remaining solid butter is clarified. This method is useful for standard butter that otherwise requires a lot of skimming to clarify (as opposed to European butter, which doesn’t require any skimming).Straining methodPour the melted butter slowly, so as not to disturb the milk solids, through a strainer such as a coffee filter or fine mesh strainer. It's possible with a fine mesh strainer that some of the butter solids will flow through, so it is best to line the strainer with paper towel or several layers of cheesecloth. Note that either of those will absorb some of the liquid gold butterfat!