Kittencal's Method for Clarified Butter
- Ready In:
- 10mins
- Ingredients:
- 2
- Yields:
-
3 cups
ingredients
- 1 lb unsalted butter
- 1 lb salted butter
directions
- Cut the butter into pieces.
- Place in a medium-size saucepan over low heat.
- Use a ladle to skim off the foam that rises to the top of the butter, taking care to leave the clear yellow butter in the saucepan.
- Remove from heat, and let cool slightly, then carefully strain through a fine sieve into a clean glass jar/container.
- Make sure you leave the milky residue in the bottom of the saucepan, try not to pour it into the glass container, discard it.
- Cool to room temperature, and store covered in refrigerator for up to 2 weeks.
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Reviews
-
I've tried making clarified butter before, but I've ended up wasting most of my butter. This recipe taught me that patience is the key. I melted the butter over low heat, and I didn't stir. I skimmed the foam off after all of the butter had melted. I used all unsalted butter. I used the butter for recipe#26321 and recipe#146012. I truly think it made all the difference in the recipes. Thanks for more perfection Kitten!