Clarified Butter
Clarified Butter
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| Yield |
| 12 fl ounces |
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Clarified Butter
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Ingredients
- 1pound unsalted butter
- 1small sauce pot
- 1each spoon or ladle
- 1each saute pan
Yield:
Instructions
- Melt butter in small sauce pot (use sauce pot that is small enough so that you are able to skim the milk solids off the top).
- As the butter melts, skim the white milk solids off the surface of the butter using a spoon or small ladle. Try and only get the milk solids and not the butterfat.
- Keep skimming until there is relatively no more milk solids floating on top. It's okay if there is still some remaining.
- While some milk solids float to the top other milk solids will sink to the bottom. You need to get rid of those milk solids too. To achieve this, decant or slowly pour the butterfat into a saute pan being careful not to let the milk solids on the bottom slip pass you into the saute pan. You want to be looking through the butterfat as it is being poured into the saute pan making sure the milk solids are not escaping the bottom of the pan. This is also known as decanting.
- Once you have the butterfat into the saute pan, turn the heat on high and boil out the reaming water in the butterfat while also skimming any remaining milk solids. Once the water has boiled out and evaporated from the butterfat you have clarified butter. NOTE: Do not let the butter "cook" too long or you will end up with a more browned butter or Ghee. The longer the butter cooks the nuttier it will become.