Clarifying Butter - Two Ways
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Clarify butter to get a higher frying temperature or to use in sauces such as Hollandaise to get a nice buttery flavor.Cook time will vary depending on the method chosen to clarify the butter.Classic Method - 1 hour to several hours.Quick Method - 15 - 20 minutes depending on how high of heat is used.
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Equipment
- 1 Sauce Pot
- 1 Kitchen Spoon
- 1 Ladle
- 1 Mesh Strainer
- 1 Cheese Cloth
Recipe Multiplier
- 1 lb Butter - Salted or Unsalted
Instructions
Quick Method to Clarifying Butter
- In a sauce pot, place the butter.
- Over a medium high heat, melt the butter.
- Using a kitchen spoon, if needed move the butter around to get to melt evenly.
- Once the butter has separated, approx 15-20 minutes, remove from the heat.
- Ladle the clarified butter out of the pot into another container or bowl.Leaving the milk solids behind.
- Strain the milk solids through double folded cheese cloth to remove as much clarified butter as necessary. Store the clarified butter in the refrigerator for up to 6 months.
Classic Method to Clarify Butter
- Place the butter in a sauce pot, place the pot over a very low heat.Alternately, you can place the pot over an oven vented burner that is not on or on a warm stove top location.
- The process is similar to the quick method but this method will slowly melt the butter and separate the milk solids slowly. Additional water may be removed from the butter in this method as it can sit on a warm stove area for hours to slowly clarify the butter.
- Ladle the clarified butter out of the pot into another container or bowl.Leaving the milk solids behind.
- Strain the milk solids through double folded cheese cloth to remove as much clarified butter as necessary. Store the clarified butter in the refrigerator for up to 6 months.