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Ever been intimidated by a recipe that calls for clarified butter? No need! It's not a difficult process at all...
- unsalted butter
- 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.
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!
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.
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.