Clarified butter is the result of heating the butter on low heat so that it separates from the solids, which are removed, so that only the pure butterfat remains.
During this process the butter separates in three parts. First of all the foam which forms on top has to be removed and discarded. Then the melted butter in the middle is carefully removed by carefully taking it with a spoon. This is the part which becomes the clarified butter. The remaining third part, which are the milk solids should also be discarded.
Clarified butter has a higher smoke point compared to regular butter, making it ideal for cooking at higher temperatures without burning.
It also has a longer shelf life due to the removal of milk solids and water, which can spoil more quickly. Additionally, it imparts a rich, nutty flavor to dishes without the milk solids present in regular butter.
Procedure Making Clarified Butter:
Heat the butter in a pot or frying pan on low temperature. It’s best to use unsalted butter to have better control over the flavour and avoid excess salt in the final product.
As the butter melts, you’ll notice three distinct layers forming:
- Foam: This will rise to the top.
- Clear liquid: This is the clarified butterfat.
- Milk solids: These will settle at the bottom.
Skim off the froth on the surface.
Carefully collect the melted butter with a spoon, avoiding the milk solids. Discard the milk solids.
You can filter it if you like but in my opinion there is a lot of waste.
Use it immediately or store it in the fridge to be used whenever necessary.
- 250 grams unsalted butter
- Metallic strainer
- Start by placing the butter in a heavy-bottomed saucepan or pot. It's best to use unsalted butter to have better control over the flavour and avoid excess salt in the final product.
- Gently melt the butter over low to medium heat. As the butter melts, you'll notice three distinct layers forming:
- a) Foam: This will rise to the top.
- b) Clear liquid: This is the clarified butterfat.
- c) Milk solids: These will settle at the bottom.
- Skim off the foam that rises to the top using a spoon or a fine mesh skimmer. This foam consists of water and milk solids.
- Once most of the foam has been removed, you'll be left with clear, liquid butterfat. Be careful not to stir the butter too much as this can incorporate the milk solids back into the fat.
- Carefully pour or ladle the clear liquid butterfat into a container, leaving behind the milk solids at the bottom of the pan. You may choose to strain it through a fine-mesh sieve or cheesecloth to remove any remaining solids.
- Allow the clarified butter to cool to room temperature. It will solidify slightly but remain pourable.
- Store the clarified butter in an airtight container in the refrigerator. It can be kept for several weeks or even months.
Kopiaste and Kali Orexi!