Clarified Butter. I always need to review my printed sheet on how to do this.

Too soon old; too late schmardt! :)


+++++++++++++++++++++++++++++++++++++++++++

Begin With Unsalted Butter

Butter is made up of butterfat, milk solids and water. Clarified butter is the translucent golden-yellow butterfat left over after the milk solids and water are removed.

Clarified butter is great for sautéing because it doesn't burn as easily as ordinary butter, so you can use it for cooking at hotter temperatures. To illustrate, ordinary butter will start to smoke at around 350°F, while clarified butter can be heated to at least 450°F before it reaches its smoke point.

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

Let the Milk Solids Separate

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.

Skim the Foam and Milk Solids

As the butter continues to simmer, 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 ghee, in which the milk solids are allowed to settle to the bottom and turn slightly brown.

Set Aside the Milk Solids

Keep a separate bowl for the milk solids you skim off — it's fantastic 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.

Continue Skimming and Simmering

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

Remove Clarified Butter From Heat

Because it's pure butterfat, clarified butter doesn't spoil as easily as ordinary butter, so you can keep it for quite a long time. It's useful in all kinds of sauce making, especially the butter-based emulsified sauces like Hollandaise and Béarnaise. The reason is that the water in ordinary butter tends to make the emulsion break. Clarified butter, with the water removed, eliminates this problem.

Clarified butter is a delicious accompaniment for lobster or crab, too.

A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time. 
Sign In or Register to comment.