How to Clarify Butter

Name: How to Clarify Butter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 cup unsalted butter; Small saucepan; Mesh strainer; Several layers of cheesecloth; Heat-safe bowl; Sealed container for storing the clarified butter (I use a small mason jar)

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Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6 servings
Calories
271 kcal
Course
Appetizer
Cuisine
Middle Eastern

How to Clarify Butter

Iris Warren

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Learn to make clarified butter with easy tutorial, step-by-step photos and printable instructions. Great for frying.

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Ingredients

Servings

1 cup unsalted butter (2 sticks)
Small saucepan
Mesh strainer
Several layers of cheesecloth
Heat-safe bowl
Sealed container for storing the clarified butter (I use a small mason jar)

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Instructions

Place butter into a small, heavy-bottomed pan. Turn heat to medium-low. Let the butter melt slowly. This will take a few minutes-- don't rush it by raising the heat. Low and slow is the way to go! Don't stir the butter as it melts, just let it be.
Once the butter is completely melted, you'll notice a foamy white layer has formed on the top. Use a spoon to skim that foam from the surface of the butter, being careful to leave behind the golden butterfat.
Skim as much of the foam as possible from the surface. Don't worry if a few specks are left behind, you will strain those away later. If you'd like, you can use the solids you have skimmed in another dish to add flavor-- it can be tossed with warm pasta, on rice, or on fresh hot popcorn.
Remove the butter from heat and allow to rest for 5 minutes. Meanwhile, place a wire mesh strainer over a heat-safe bowl. Line the strainer with several layers of cheesecloth. If you don't have cheesecloth on hand, use a coffee filter-- it will take longer to strain through, but it's just as effective.
Tilt the pan gently and slowly pour the melted butter through the cheesecloth. You only want to pour the golden fat through the cheesecloth, skimming away the leftover bits of foam.
When you get to the bottom of the pan, you'll notice more milk solids. Do not pour those through the cheesecloth-- stop when you run out of butterfat and only the solids remain.
Pour clarified butter into a container and seal. Store in the refrigerator. Butter will solidify at cooler temperatures, but can easily be returned to liquid by warming.

Nutrition Information

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Calories 271kcal (14%) Fat 30g (46%) Saturated Fat 19g (95%) Cholesterol 81mg (27%) Sodium 4mg (0%) Potassium 9mg (0%) Vitamin A 945IU (19%) Calcium 9mg (1%)