Preparing The Perfect Clarified Butter

Feb 28, 2014

Preparing The Perfect Clarified Butter (By Page_3)

Preparing The Perfect Clarified Butter

Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. While sautéing, ordinary butter tends to burn the food off very easily, whereas clarified butter is great medium where you can cook at hotter temperatures. Smoking point of ordinary butter is around 350°F, while clarified butter can be heated to at least 450°F before it reaches its smoke point. 

Follow these procedures to get that perfect clarified butter:

To begin, gently melt a stick or two of unsalted butter in a heavy-bottomed saucepan over low heat. 

As the butter melts, you'll see a layer of foam rising to the surface. The bubbles are the butter's water content boiling off, and the white residue is the milk solids separating out from the butterfat and water.

Place the butter on simmer and use a ladle to skim the foam and milk solids from the surface of the liquefied butter. Note the clear, golden liquid underneath the foamy residue. This is different from the technique for making the Indian ‘Ghee’, in which the milk solids are allowed to settle to the bottom and turn slightly brown. 

Keep a separate bowl for the milk solids you skim off — this makes a great topping on popcorn! You can also add the leftover milk solids to mashed potatoes or as a topping for vegetables. They're also delicious over pancakes, waffles or French toast. 

In a few minutes you'll have skimmed off most of the milk solids, leaving just the pure, yellow butterfat. 

Clarified butter doesn't spoil as easily as ordinary butter, as its pure butterfat. This can be kept for quite a long time. Use clarified butter to make all kinds of sauce making; especially the butter-based emulsified sauces. Clarified butter is a delicious accompaniment for lobster or crab, too.


Source:, Wikipedia

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