How to Make Clarified Butter

Clarified butter is butter with the water and milk solids removed. It’s made by heating solid butter until melted and boiling point is reached. At this point the water in butter evaporates and the milk solids float on top and also sediment at the bottom of the pan. The heated butter is cooled and then passed over a muslin cloth to remove all the solids. It’s always good to use unsalted butter for this process.
Removing the milk solids increases the smoke point of the clarified butter so it can be used to cook at higher temperatures and it also increases its shelf life.

To make clarified butter. place butter in a small sauce pan over low heat and heat it slowly until it comes to a boil. The boiling butter will be noisy at first because of water droplets hitting the bottom of the pan.

After about 2-3 minutes the noise will stop because water will have evaporated. Skim off any solids a the top.

Let the butter cook for another 3-4 minutes, also making sure that it does not brown. Turn off the heat. Set aside for 30 minutes, then strain through a fine mesh or cheese cloth. This should clear all the solids

How to Make Clarified Butter

Original Recipe:  Pastry: savoury and Sweet by Michel Roux

Instructions

  • To make clarified butter. place unsalted butter in a small sauce pan over low heat and heat it slowly until it comes to a boil. The boiling butter will be noisy at first because of water droplets hitting the bottom of the pan.
  • After about 2-3 minutes the noise will stop because water will have evaporated. Skim off any solids a the top.
  • Let the butter cook for another 3 minutes, also making sure that it does not brown. Turn off the heat. Set aside for 30 minutes, then strain through a fine mesh or cheese cloth. This should clear all the solids
  • 140g (5oz) butter gives about 100g (3.5oz) clarified butter

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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