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How to Make Clarified Butter

How to Make Clarified Butter

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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.

Collage clarified butter in a jar image

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.

How to clarify butter image

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.

In Greece, we also use clarified butter in recipes with phyllo so that when wetting the phyllo with butter, we avoid burning them. See my recipes for Galaktoboureko, kataifi or Baklavas.

Brushing phyllo with clarified 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.

clarified butter picture

How to Make Clarified Butter

Yield: 200 grams
Prep Time: 5 minutes
Additional Time: 5 minutes
Total Time: 5 minutes
Difficulty: easy
Estimated Cost: 3 - 5 Euros

Making clarified butter is a simple process that involves separating the milk solids and water from the butterfat.

Materials

  • 250 grams unsalted butter

Tools

  • Pot
  • Metallic strainer

Instructions

  1. 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.
  2. Gently melt the butter over low to medium heat. As the butter melts, you'll notice three distinct layers forming:
  3. a) Foam: This will rise to the top.
  4. b) Clear liquid: This is the clarified butterfat.
  5. c) Milk solids: These will settle at the bottom.
  6. 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.
  7. 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.
  8. 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.
  9. Allow the clarified butter to cool to room temperature. It will solidify slightly but remain pourable.
  10. Store the clarified butter in an airtight container in the refrigerator. It can be kept for several weeks or even months.

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Kopiaste and Kali Orexi!

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