How to make clarified butter

Name: How to make clarified butter
Prep time: 5 min
Total time: 5 min
Yield: 180 g clarified butter
Ingredients: 1 cup unsalted butter

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Prep Time
5 mins
Total Time
5 mins
Servings
180 g clarified butter
Calories
1291 kcal
Course
Condiments
Cuisine
International

How to make clarified butter

Yael Holden

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Ingredients

Servings

1 cup unsalted butter 230g

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Instructions

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Cut the butter into cubes and add into a medium pot (you can also use whole sticks of butter but it will just take longer to melt them). Heat it over low heat and let it melt slowly. Don't let the butter boil (I will be just harder to skim off the milk solids as they will dispense throughout the butter).
When the butter is melted take the pot off the heat. Clarified butter should be at the top and the milk solids should gather at the bottom of the pot. Pour the clarified butter into a clean container, leaving the milk solids at the bottom of the pot (you can discard them). Sometimes the milk solids stay on the surface of the butter, instead of at the bottom - this is also ok. If that is the case, skim them off using a small fine-mesh strainer or a spoon.
The clarified butter is ready to use!

Notes

What butter is best: use the best-quality butter you can find, preferably with 82% fat. It should be unsalted butter.
From 1 cup (230g) butter you'll get about 170-190g clarified butter.
Store the butter in the fridge in a tightly-closed container for up to 3 months.