Prep 10 mins
Cook 0 mins
Just wanted to share the method that I use for clarifed butter...why all the extra work to remove the solids from the butter? Simply stated, clarified butter burns less readily because the milk solids are removed during the clarifying process. Also, you can store your clarified butter longer than regular butter. If you don't want "blackened" potato pancakes, you will want to make the effort to cook them in clarified butter, it is wonderful for cooking! You can refrigerate clarified butter for up to 2 weeks, or freeze it for up to 2 months. 2 pounds of regular butter should yield about 3 cups clarified butter, once you cook with this, you will never want to be without it, and it's so easy to make too! It is best however to use all unsalted butter.
- 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.
Once again Kittencal you've come to my rescue - thank you for making this so simple even I could do it :)
Clarified butter has become a staple in my kitchen since I started making a lot of Julia Child recipes. Thanks for posting the technique here!
AWESOME! Thanks KC!