Clarified butter is traditionally made slowly on the stovetop by cooking the butter and skimming the solids off the top. While it can be stored at room temperature, a cool place is best, so definitely don't keep it right next to the stove. Arguably the purest form because the method to make it ensures 100% of the dairy is removed, whereas some basic methods for clarified butter … For those who have ever enjoyed a lobster dinner at a fancy restaurant, they probably offered clarified butter, but what exactly is that? How to prepare clarified butter Put butter in a heavy saucepan over a low heat and melt gently. Clarified butter is a common ingredient in France, where it’s known as beurre noisette (roughly “hazelnut butter”). First, butter is made up of three things: butterfat, water, and milk solids. It also has a much higher smoke point than regular butter – 485°F/252°C compared to around 350°F to 175°C. Step 3: Once the butter is melted and the foam is skimmed (this will take about 10 minutes), the milk solid sediment will be at the bottom of the pan with a layer of golden liquid on top. Clarified butter is a versatile cooking fat that adds mouthwatering flavor whether you’re sautéing, frying or baking dishes. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. The milk solids will come to the top of … If you've ever cooked milk too long and had it curdle, it's the same thing. • If I can do it, you can do it, let's get started! That is the milk solids. Add a pot to your stove with about 1' of water. Place butter into a small, heavy-bottomed pan. The milk proteins will first form a thin white layer over the entire surface, then expand into a thicker foam. As the butter continues to simmer, use a ladle to skim the foam and milk proteins from the surface of the liquefied butter. It also lasts longer. Simmer until solids separate from fat, about 10 minutes, but do not allow Clarified butter allows us to sear meats and vegetables in butterfat with no worry about burning, and it can keep in the fridge for months on end without developing any off flavors. As the butter melts, you'll see a layer of foam rising to the surface. Skim and dis… But clarified butter can be used for frying, sauteing, it can be used in sauces (hollandaise), as a dip, on popcorn, anytime you want extra butter flavor. Related Links. Remove from heat and allow milk solids to sink to bottom. Clarified butter doesn't spoil as easily as ordinary butter, so it can be kept for quite a long time. Set the burner heat to low. You can use clarified butter for steak, pork chops, shrimp or just to drizzle over popcorn. When you clarify butter, you remove all the milk solids and water, but are left with the butterfat. 80 Best Christmas Cookies. Milk solids are the reason butter starts to burn at a lower temperature than something like olive oil. It also has a longer shelf life than whole butter—again because the milk proteins can spoil. Carefully pour the top layer -- the clarified butter -- into a bowl. Clarified butter is essentially butter that has had the milk solids and the moisture removed. Clarified butter is a versatile cooking fat that adds mouthwatering flavor whether you’re sautéing, frying or baking dishes. The most common method of getting the desired result is heating butter over … Ordinary butter will start to smoke at around 350 F, while clarified butter can be heated to at least 450 F before it reaches its smoke point. Set the saucepan aside and let the butter settle, undisturbed. Butter without its water and milk solids can be heated to a higher temperature without smoking—hello, deep-fried everything! 26 Essential Holiday Side Dishes. Place butter in a small saucepan and melt over low heat. Learn how to make it. Step 3: Once the butter is melted and the foam is skimmed (this will take about 10 minutes), the milk solid sediment will be at the bottom of the pan with a layer of golden liquid on top. Since clarified butter is a highly saturated fat and doesn’t burn easily, it can be used for various cooking purposes including roasting, stir-frying and sautéing. Use clarified butter for frying and sautéing. When slowly heated, the melted butter forms three layers: white foamy whey at the top, pure butterfat (aka liquid gold) in the middle, and white milk solids (casein) at the bottom, allowing you to easily separate out the fat. Clarified butter is easy to make and stores longer than regular butter. Carefully pour the top layer -- the clarified butter -- into a bowl. Straining through cloth Melt butter. Put simply, clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. https://www.bhg.com/recipes/how-to/cooking-basics/clarified-butter That's it! South Asian cuisine also uses a form of clarified butter – ghee – very often, as it is well suited to cooking at high temperatures and for prolonged periods. Use it in place of oil; it works the same, but adds a great … https://www.seriouseats.com/recipes/2015/08/clarified-butter-recipe.html It can also be added to mashed potatoes or served overcooked vegetables and fish, even pancakes, waffles, and the like. Clarified Butter is normal butter minus the dairy component and water ie just butter fat; Ghee is a type of Clarified Butter, best known as used in Indian cooking . Making clarified butter is pretty easy. The water in ordinary butter can destabilize the emulsion and cause it to break. By clarifying butter, we are removing the water and milk proteins to achieve a butter with 100% milk fat. Using clarified butter is the perfect topper for popcorn… no more soggy kernels (because the water is removed from it)!. clarified butter or "ghee" by Bonnie bonbon (9) 100 All-Time Best Holiday Recipes. It sounds Skim off all the froth from the surface. Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface. For one thing, clarified butter is great for sautéing because it doesn't burn as easily as ordinary butter. Uses for Clarified Butter. By clarifying butter through a slow cooking process, you can strain out milk solids that burn quickly and any water and salt. If you love to cook, you should learn how to make clarified butter. Use it in place of oil for high heat frying without the fear of burning the butter. YOU'LL ALSO LOVE. Please enable Cookies and reload the page. It has a higher smoke point than regular butter, so it can be used for dishes that require high heat. Clarified butter is ideal for people following a strict Paleo diet as it does not contain sugar, water, and milk proteins. By using The Spruce Eats, you accept our, The Key to Better Cooking Is Knowing Your Butter—Here's the Guide You Need, Homemade Hollandaise Sauce With Clarified Butter, Seared Bay Scallops With Brown Butter Emulsion, Chicken Velouté, One of the Five Mother Sauces. After clarifying … However there are different methods for achieving this. Clarified butter is the translucent golden-yellow butterfat left over after the milk proteins and water are removed from whole butter. This is different from the technique for making ghee, in which the milk solids are allowed to settle to the bottom and turn slightly brown. Your IP: 13.210.127.205 https://www.bhg.com/recipes/how-to/cooking-basics/clarified-butter Submit a Recipe Correction Advertisement. Butter contains butterfat, water and milk solids. This will take a few minutes-- don't rush it by raising the heat. Thanksgiving for Every Kind of Cook. Once the butter is completely melted remove the pan from the heat and let it set for 5 minutes or so. Place the butter in your saucepot. At high heat, butter begins to brown, smoke, and scorch. Completing the CAPTCHA proves you are a human and gives you temporary access to the web property. (A quick note: clarified butter and ghee are two very similar foods, and the words are often used interchangeably. Sear, deep fry and cook anything breaded with it. Keep your clarified butter in the fridge for up to 4 months. Better butter: The best butter for clarifying is European-style, imported butter. And remember: This stuff has a superrich, concentrated flavor, so a little goes a long way. Clarified butter is the general term for butter that has had water and milk solids removed, as explained above. Besides making the kitchen smell amazing, turning butter to clarified butter also gives the fat a higher smoke point … Clarified butter can be used at higher temperatures without burning, which means it can be used for cooking when regular ol' butter won't work because of its low smoke point (via Land O Lakes). There are tons of uses for clarified butter. One of the quickest and most common methods is to melt the butter, skim off the foam (which are the milk solids that initially float to the surface) and pour off the butter fat for use, leaving behind any remaining water. Related Links. Clarified butter is simply butter that has been cooked to remove any water and solids. Besides making the kitchen smell amazing, turning butter to clarified butter also gives the fat a higher smoke point (this just means you can cook with it at high temperatures) and lengthens the shelf life of the resulting fat. If you are at an office or shared network, you can ask the network administrator to run a scan across the network looking for misconfigured or infected devices. If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. The remaining butter is clarified! The end product is technically the same for clarified butter or ghee; the butterfat separates from the milk solids and water. This butter would be perfect for a bag of popcorn. This is butter from which all milk solids have been removed. Once it's fully melted, allow it to continue to heat until it comes to a gentle boil. Once the butter is completely melted, you’ll notice a tiny bit of white foam starting to form on the top. Performance & security by Cloudflare, Please complete the security check to access. Clarified butter is a staple of fine cooking, such as French cuisine. Learn how to clarify butter easily and store it for use in everyday recipes! Just follow these simple steps: Jump to Recipe. Learning how to clarify butter is easy. Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. There are a couple of reasons for doing this. Clarified butter can be cooked at higher temperatures than regular butter and is a dairy-free fat that makes it perfect for the Whole30 and other diets that eliminate dairy. There are a couple of reasons for doing this. Clarified butter is similar to ghee which is used abundantly in Indian cooking. I had one goal the first time I made clarified butter: To make Hollandaise Sauce. It is pure butterfat; the milk solids and water in ordinary household butter have been rendered out. Follow along with me in the video below to see exactly how it is done. There is, however, a faster way to make this delicious condiment and cooking fat in the microwave (via Food52). To clarify butter at home, start by melting unsalted butter in a saucepan. Clarified butter is made by heating butter and removing the milk solids, resulting in a clear yellow liquid. Get daily tips and expert advice to help you take your cooking skills to the next level. Butter itself has a low smoke point, which is why it doesn't get along well with your smoke alarm. Keep chilled until use; clarified butter can be stored in the refrigerator, staying chilled in an airtight container, for up to a month. Clarified butter has a higher smoke point than regular butter, so it is better for cooking methods that require high heat, such as searing. Ghee is cooked down a bit more and often with different spices. Clarifying butter is the process of removing the dairy solids from the butter. Clarified Butter Vs. Ghee. Have you sauteed something in butter because you wanted that rich buttery flavor, but what you ended up with was a burnt butter flavor instead? Clarified butter can be cooked at higher temperatures than regular butter … Keep your clarified butter in the fridge for up to 4 months. When you make clarified butter, you skim milk solids off the top of melted butter and leave released water in the bottom of the pan. It can sometimes be used as a butter substitute in baking, too, but it does have a different consistency to it. Before we dive deeper into clarified butter, you should know that every fat has a smoke point, which is the temperature that fat stops being nice and shimmery and turns into a smoky mess. It’s the perfect dip for lobster and other seafood too! Note that since you’re basically concentrating the butterfat, you’ll want to use the best quality of butter that you can. Clarified butter should be called “liquid gold.” It’s a secret weapon in the kitchen. Use it in place of oil for high heat frying without the fear of burning the butter. Start by heating two sticks of unsalted butter in a medium saucepan over very low heat. Clarifying butter means separating the milk solids or “lactocerum” and water from the butterfat. I often get asked if clarified butter is the same as ghee. Find out how to prepare, store and cook with it. Clarifying butter is the process of removing the dairy solids from the butter. Clarified butter, is melted, the water evaporated, and the milk solids skimmed off the top. Beyond the fact that clarified butter is lactose- and casein-free, it is also very useful for cooking. The Spruce Eats uses cookies to provide you with a great user experience. So, What is Clarified Butter? You may need to download version 2.0 now from the Chrome Web Store. Skim any foam from surface, then carefully pour off clarified butter… To clarify butter in the microwave, dice up whole butter into tablespoon sized pieces, place in a tall microwave safe measuring cup and nuke for a minute or until the butter separates and begins to foam. The first step when making clarified butter is to melt unsalted butter, which breaks the emulsion—the water sinking to the bottom of the pot, and the milk proteins turning to a white foam on the surface. Clarified butter is butter that has been heated and the milk solids have been removed. Clarified butter is the translucent golden-yellow butterfat left over after the milk proteins and water are removed from whole butter. Clarified Butter. Clarified butter is butter that has been heated and the milk solids have been removed. Cooking Tips from the Test Kitchen First thing is first… what is clarified butter? Curdling happens when the milk solids break away from the emulsion, either because of heat or the introduction of an acidic ingredient like lemon juice. This process allows you to use butter at a much higher temperature. Clarified butter is shelf-stable butter with the milk solids and water removed, leaving just the milk fat behind. For one thing, clarified butter is great for sautéing because it doesn't burn as easily as ordinary butter. To begin, gently melt a stick or two of unsalted butter in a heavy-bottomed saucepan over low heat. This type of butter is similar to ghee, which is often used in Indian cooking. By clarifying butter through a slow cooking process, you can strain out milk solids that burn quickly and any water and salt. 4 how to clarify butter ghee, which is often used interchangeably kept for quite a long way over. Are the reason butter starts to burn at a lower temperature than something like olive oil follow simple! 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