How to Make Clarified Butter (First, Take Some Butter ...)
Clarified butter is one of the most underrated stars of the kitchen. And frankly, we think that’s a crime. What’s so great about it? Well…
* Its high smoke point means you can crank up the heat under a pan to get a nice sear on meat or fish
* Its nutty, concentrated flavor transforms everyday dishes like scrambled eggs into veritable delicacies
* Its lack of milk solids gives it a long shelf life
So how do you make it?
Just take whatever sticks of unsalted butter that are likely already in your fridge–no extra cash required–cook out the water, strain, and voila! Liquid gold.
When butter is heated, its components separate by density–the water evaporates, milk solids sink, and butterfat rises to the top. Without those milk solids, clarified butter is less likely to burn or spoil.
I keep a jar of it in my fridge at all times, and I suggest you do the same. Find step-by-step instructions (with photos) after the jump.
Note: Butter is 25% water, which you’ll lose when you clarify it. So if you start with 4 sticks (1 pound) of butter, you’ll end up with 3 sticks (3/4 pound) of clarified butter. You know, math.
1. Cut butter into pieces, each about 1 tablespoon. Then melt them in a saucepan over medium heat.
2. Bring the melted butter to a good simmer. Cook until the liquid underneath the foamy layer starts to look clear, about 3 minutes.
3. Remove the pan from the heat, and strain the liquid through double-layered cheesecloth into a bowl.
4. Stop straining when you see these cloudy bits (the milk solids) at the bottom. To get ultra-smooth clarified butter, strain the liquid through fresh cheesecloth a second time.
That’s it! Keep your clarified butter in the fridge for up to 4 months. And remember: This stuff has a superrich, concentrated flavor, so a little goes a long way.
Photos by Julia Bainbridge