Unsalted Clarified Butter
To “clarify” butter is to remove milk solids and water to give a clear golden liquid with a higher smoke point than regular butter.
Makes: 1 cupHands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
Makes: 1 cup
- 1¼ cups unsalted butter
- Place a skillet over the lowest heat possible. Cut the butter into smaller chunks and sprinkle it over the bottom of the skillet. Do not stir.
- The butter will separate into three layers as it melts. The top layer is foam. Use a large spoon to skim it off slowly and discard.
- Let the butter cook for about 10 minutes, skimming as necessary.
- Place two plain paper towels in a fine mesh strainer. Over a heatproof container, slowly pour the butter through the towels to remove the remaining foam. Stop pouring before the brown milk solids can make it into the dish. Put a tight lid on the container and store in the refrigerator.