I have a lot of recipes that require clarified butter, but I have never posted how to make clarified butter.  Clarified butter is basically butter fat without the milk solids in it.  So it has a higher smoke temperature and a longer shelf life.  It is great for sautéing and other applications that require higher temps.

Clarified Butter

Start with 1/2 pound of unsalted butter.

1/2 pound butter

Cut the butter into smaller pieces and place it in a sauce pan.

Melt the butter

Melt the butter over low heat.  Continue to cook until you don’t see any more solids floating to the top.

Melted butter

Remove the pan from the heat and use a spoon to remove the floating solids.

Skim the butter

Do the best that you can, but if you are unable to remove all of the solids it is OK.  We will filter the remaining solids out later.

Skim it the best you can

Place a few layers of cheese cloth in a strainer to form a filter.  Then pour the remaining liquid through the makeshift filter.

Filter the solids out

Pour the clarified butter into a covered container and refrigerate for up to 2 months.  You can use a mason jar, Tupperware or even a squeeze bottle.

Clarified Butter

I used a squeeze bottle for my container.  You will notice that the butter will congeal in the fridge. To liquefy the clarified butter just let the bottle sit in warm water for a couple of minutes.  If you use a wide mouth container like a mason jar you can just spoon out the amount that you need.

Clarified Butter
Prep Time
1 min
Cook Time
5 mins
Total Time
6 mins
 
How to clarify butter
Course: Method to clarify butter
Cuisine: General
Servings: 8
Author: Rex
Ingredients
  • 1/2 pound unsalted butter two sticks
Instructions
  1. Cut the butter into smaller pieces and place it in a sauce pan.
  2. Melt the butter over low heat. Continue to cook until you don't see any more solids floating to the top.
  3. Remove the pan from the heat and use a spoon to remove the floating solids. Do the best that you can, but if you are unable to remove all of the solids it is OK. We will filter the remaining solids out later.
  4. Place a few layers of cheese cloth in a strainer to form a filter. Then pour the remaining liquid through the makeshift filter.
  5. Pour the clarified butter into a covered container and refrigerate for up to 2 months. You can use a mason jar, Tupperware or even a squeeze bottle.
Recipe Notes

I used a squeeze bottle for my container. You will notice that the butter will congeal in the fridge. To liquefy the clarified butter just let the bottle sit in warm water for a couple of minutes. If you use a wide mouth container like a mason jar you can just spoon out the amount that you need.

 

 

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

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