" " " " Singing With Birds: DIY: Clarified Butter

Tuesday, May 10, 2011

DIY: Clarified Butter

Go ahead, butter me upAfter all it's Tuesday and time for kitchen tips.

How to Make Clarified Butter 

from Bon Appetit


Clarified butter is one of the most underrated stars of the kitchen. And frankly, we think that's a crime. What's so great about it? Well...

* Its high smoke point means you can crank up the heat under a pan to get a nice sear on meat or fish

* Its nutty, concentrated flavor transforms everyday dishes like scrambled eggs into veritable delicacies

* Its lack of milk solids gives it a long shelf life

So how do you make it?

Just take whatever sticks of unsalted butter that are likely already in your fridge--no extra cash required--cook out the water, strain, and voila!  Liquid gold.

When butter is heated, its components separate by density--the water evaporates, milk solids sink, and butterfat rises to the top. Without those milk solids, clarified butter is less likely to burn or spoil.  

I keep a jar of it in my fridge at all times, and I suggest you do the same.

Note: Butter is 25% water, which you'll lose when you clarify it. So if you start with 4 sticks (1 pound) of butter, you'll end up with 3 sticks (3/4 pound) of clarified butter. You know, math.

1. Cut butter into pieces, each about 1 tablespoon. Then melt them in a saucepan over medium heat.

2. Bring the melted butter to a good simmer. Cook until the liquid underneath the foamy layer starts to look clear, about 3 minutes.

3. Remove the pan from the heat, and strain the liquid through doubled-layered cheesecloth into a bowl.


4. Stop straining when you see these cloudy bits (the milk solids) at the bottom. To get ultra smooth clarified butter, strain the liquid through fresh cheesecloth a second time.

That's it! Keep your clarified butter in the fridge for up to 4 months. And remember: this stuff has a super rich, concentrated flavor, so a little goes a long way.

In the next few months, I'll be sharing different ways I use this fantastic butter.

Happy Cooking All

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  1. Perfectly illustrated instructions! Great :)

  2. I've never tried this Gnee, I like that you can cook hotter with it:@)

  3. Great post! I always thought it was much more complicated to make clarified butter. Cheesecloth is on my grocery list today. Can't wait to make this.

  4. I love butter! fake butter, real butter,clarified butter,just give me some butter!
    I thought making clarified butter was alot harder,shucks,I think I can do it!
    Thanks for sharing!

  5. Now all we need is some lobster :) Great post. I've never bothered to make clarified butter but knowing that it lasts that long I'm going to give it a try! Can't wait to see how you will use it.

  6. Yum! I can't wait to read upcoming posts on how to use it. And cheesecloth is on my shopping list as well. Thanks for sharing! :-)

  7. You make it sound and look so easy!

  8. Blogs are wonderful. I am always learning new things! I will have to remember this for next Thanksgiving when my husband makes his Italian turkey. Not having to worry about the butter burning in the pan would be good.

  9. Thanks for the how-to. I have some cream in my fridge to make my own butter. I think I'll go the to the next step and clarify it!

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Thanks so much for leaving a comment. I read each and every one and they make me sing! renée


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