Clarified Butter (How to Clarify Butter)

"Ever been intimidated by a recipe that calls for clarified butter? No need! It's not a difficult process at all..."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
10mins
Ingredients:
2
Yields:
1 batch
Advertisement

ingredients

Advertisement

directions

  • Cut the butter into 1-inch pieces.
  • Heat the butter over low heat in a copper bottomed saucepan.
  • When butter has melted, remove it from the heat and let stand for 4 minutes.
  • Careful not to disturb the layers of melted butter, pour all of it through two layers of cheesecloth; discard the solids and froth that are left on the cloth.
  • The remaining butter is clarified!
  • Keep chilled until use; clarified butter can be stored in the refrigerator, staying chilled in an airtight container, for up to a month.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I used this method to make clarified butter to have with lemon and sea salt, to dip my artichokes in. Excellent results following these directions!
     
  2. What can I say except Easy Peasy? LOL!! Didn't have any cheesecloth left so just scooped out the floating stuff and pour off the clarified butter leaving the milk stuff below in the pan.
     
  3. Did this using the microwave for heat and a gravy separator and fine sieve to remove the milk solids. What a great recipe. This one's a keeper.
     
  4. WOW!!!! It always sounded so complicated until I came across this recipe!!!!! This is so easy!! Thank you so much!! Love, becky
     
  5. I didn't have any cheesecloth on hand and instead used a coffee filter, as another reviewer suggested. It worked well to produce perfect clarified butter for dipping our steamed crab legs.
     
Advertisement

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes