Thanksgiving for Every Kind of Cook. The stuff in the middle, the liquid gold, is 100% pure butterfat. First thing is first… what is clarified butter? Let the butter melt slowly. When you clarify butter, you remove all the milk solids and water, but are left with the butterfat. If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. Follow along with me in the video below to see exactly how it is done. That adds a nutty flavor to the ghee, which isn't bad, but it's not what you want for clarified butter. Better butter: The best butter for clarifying is European-style, imported butter. Ghee is cooked down a bit more and often with different spices. https://www.seriouseats.com/recipes/2015/08/clarified-butter-recipe.html By clarifying butter, we are removing the water and milk proteins to achieve a butter with 100% milk fat. Learning how to clarify butter is easy. In a few minutes, most of the milk solids will have been skimmed off, leaving just the pure, yellow butterfat. Clarified butter is a staple of fine cooking, such as French cuisine. Step 3: Once the butter is melted and the foam is skimmed (this will take about 10 minutes), the milk solid sediment will be at the bottom of the pan with a layer of golden liquid on top. It has a higher smoke point than regular butter, so it can be used for dishes that require high heat. (For one thing, it's fantastic on popcorn.) At high heat, butter begins to brown, smoke, and scorch. There are tons of uses for clarified butter. Use it in place of oil; it works the same, but adds a great … Butter contains butterfat, water and milk solids. Thanksgiving for Every Kind of Cook. Butter without its water and milk solids can be heated to a higher temperature without smoking—hello, deep-fried everything! For one thing, clarified butter is great for sautéing because it doesn't burn as easily as ordinary butter. Set the burner heat to low. Start by heating two sticks of unsalted butter in a medium saucepan over very low heat. Clarified butter doesn't spoil as easily as ordinary butter, so it can be kept for quite a long time. Clarified butter, is melted, the water evaporated, and the milk solids skimmed off the top. Clarified Butter is normal butter minus the dairy component and water ie just butter fat; Ghee is a type of Clarified Butter, best known as used in Indian cooking . Clarified butter is simply butter that has been cooked to remove any water and solids. Skim and dis… I often get asked if clarified butter is the same as ghee. It can sometimes be used as a butter substitute in baking, too, but it does have a different consistency to it. Clarified butter is the general term for butter that has had water and milk solids removed, as explained above. 80 Best Christmas Cookies. Performance & security by Cloudflare, Please complete the security check to access. Since clarified butter is a highly saturated fat and doesn’t burn easily, it can be used for various cooking purposes including roasting, stir-frying and sautéing. Clarifying butter is the process of removing the dairy solids from the butter. To get ultra-smooth clarified butter, strain the liquid through fresh cheesecloth a second time. Clarified butter can be cooked at higher temperatures than regular butter and is a dairy-free fat that makes it perfect for the Whole30 and other diets that eliminate dairy. Yeah, using clarified butter eliminates that — and because you’ve removed some of the water from the butter, it keeps your popcorn nice and crispy, too! Clarified butter is made by heating butter and removing the milk solids, resulting in a clear yellow liquid. Clarified butter is similar to ghee which is used abundantly in Indian cooking. Clarified butter is essentially butter that has had the milk solids and the moisture removed. Sear, deep fry and cook anything breaded with it. South Asian cuisine also uses a form of clarified butter – ghee – very often, as it is well suited to cooking at high temperatures and for prolonged periods. For one thing, clarified butter is great for sautéing because it doesn't burn as easily as ordinary butter. Cooking Tips from the Test Kitchen One of the quickest and most common methods is to melt the butter, skim off the foam (which are the milk solids that initially float to the surface) and pour off the butter fat for use, leaving behind any remaining water. 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. Clarified butter is easy to make and stores longer than regular butter. Learn a simple process that lets butter withstand higher heat. (A quick note: clarified butter and ghee are two very similar foods, and the words are often used interchangeably. clarified butter or "ghee" by Bonnie bonbon (9) 100 All-Time Best Holiday Recipes. Another use for clarified butter is making sauces, especially butter-based emulsified sauces like Hollandaise and béarnaise. Frying and cooking with clarified butter enables you to cook at a much higher temperature and for a longer period of time, and because the milk solids have been removed, it also has a … If I can do it, you can do it, let's get started! You may need to download version 2.0 now from the Chrome Web Store. It also lasts longer. Clarified butter is the translucent golden-yellow butterfat left over after the milk proteins and water are removed from whole butter. By clarifying butter through a slow cooking process, you can strain out milk solids that burn quickly and any water and salt. Clarified butter is easy to make and stores longer than regular butter. Clarified butter is known as a "clean" butter in that certain solids are removed to leave only the pure butterfat. Skim any foam from surface, then carefully pour off clarified butter… This will take a few minutes-- don't rush it by raising the heat. Clarified butter is a versatile cooking fat that adds mouthwatering flavor whether you’re sautéing, frying or baking dishes. You can use clarified butter for steak, pork chops, shrimp or just to drizzle over popcorn. Clarified butter is shelf-stable butter with the milk solids and water removed, leaving just the milk fat behind. Then just let the butter slowly reduce. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Clarified butter is a common ingredient in France, where it’s known as beurre noisette (roughly “hazelnut butter”). Clarified Butter. For best results, store it in an opaque container with a tight-fitting lid, since prolonged exposure to light and oxygen can cause fats to become rancid. Once the butter is completely melted, you’ll notice a tiny bit of white foam starting to form on the top. Another way to prevent getting this page in the future is to use Privacy Pass. Clarified butter is a versatile cooking fat that adds mouthwatering flavor whether you’re sautéing, frying or baking dishes. You can also place the butter in an 8x8 baking pan, and do it in the oven on the warm/low setting. It is pure butterfat; the milk solids and water in ordinary household butter have been rendered out. Submit a Recipe Correction Advertisement. Milk solids are the reason butter starts to burn at a lower temperature than something like olive oil. You will then see a clear yellow layer on top of a milky layer. Since its water content has been removed, clarified butter eliminates this problem. It imparts a full, rich flavor to sautéed vegetables, and mellows the spicy hotness of such recipes. This results in a nuttier and richer flavored end product. It also has a much higher smoke point than regular butter – 485°F/252°C compared to around 350°F to 175°C. Related Links. So, What is Clarified Butter? And remember: This stuff has a superrich, concentrated flavor, so a little goes a long way. But clarified butter can be used for frying, sauteing, it can be used in sauces (hollandaise), as a dip, on popcorn, anytime you want extra butter flavor. Place the butter in a 2-quart saucepan and set over medium heat. Once it's fully melted, allow it to continue to heat until it comes to a gentle boil. The Spruce Eats uses cookies to provide you with a great user experience. By using The Spruce Eats, you accept our, The Key to Better Cooking Is Knowing Your Butter—Here's the Guide You Need, Homemade Hollandaise Sauce With Clarified Butter, Seared Bay Scallops With Brown Butter Emulsion, Chicken Velouté, One of the Five Mother Sauces. Put simply, clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. How to prepare clarified butter Put butter in a heavy saucepan over a low heat and melt gently. Clarified butter is really easy to make and has a higher smoke point than normal butter. To clarify butter at home, start by melting unsalted butter in a saucepan. Clarified butter is butter that has been heated and the milk solids have been removed. Clarifying butter means separating the milk solids or “lactocerum” and water from the butterfat. Learn how to clarify butter easily and store it for use in everyday recipes! The result is a delicious butter that can be used in almost any dish. Clarified Butter makes everything taste better, and allows you to cook on high heat without danger of burning. Use it in place of oil for high heat frying without the fear of burning the butter. • Curdling happens when the milk solids break away from the emulsion, either because of heat or the introduction of an acidic ingredient like lemon juice. Ghee on the other hand, is cooked until the milk solids start to brown after which the butter fat is … Clarified butter is ideal for people following a strict Paleo diet as it does not contain sugar, water, and milk proteins. To clarify butter in the microwave, dice up whole butter into tablespoon sized pieces, place in a tall microwave safe measuring cup and nuke for a minute or until the butter separates and begins to foam. How to Clarify Butter (Make Ghee) Supplies. The milk proteins will first form a thin white layer over the entire surface, then expand into a thicker foam. Learn a simple process that lets butter withstand higher heat. If you love to cook, you should learn how to make clarified butter. There are a couple of reasons for doing this. Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface. Clarified butter has a higher smoke point than regular butter, so it is better for cooking methods that require high heat, such as searing. I had one goal the first time I made clarified butter: To make Hollandaise Sauce. Clarified butter should be called “liquid gold.” It’s a secret weapon in the kitchen. • Place butter into a saucepan and turn on heat to medium low. It can also be added to mashed potatoes or served overcooked vegetables and fish, even pancakes, waffles, and the like. There is, however, a faster way to make this delicious condiment and cooking fat in the microwave (via Food52). Keep a separate bowl for the buttery, foamy milk solids that are skimmed off because it can be used to coat other foods. Remove from heat and allow milk solids to sink to bottom. Just follow these simple steps: Jump to Recipe. Whole butter is made up of three things: fat, percent water, and milk proteins. This process allows you to use butter at a much higher temperature. If you've ever cooked milk too long and had it curdle, it's the same thing. Clarified butter can be used at higher temperatures without burning, which means it can be used for cooking when regular ol' butter won't work because of its low smoke point (via Land O Lakes). Clarified butter can be used to sauté vegetables, scramble eggs, dip with seafood, and more! Clarifying butter is the process of removing the dairy solids from the butter. What Is Clarified Butter. For those who have ever enjoyed a lobster dinner at a fancy restaurant, they probably offered clarified butter, but what exactly is that? 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. Turn heat to medium-low. Ghee on the other hand, is cooked until the milk solids start to brown after which the butter fat is separated out. Completing the CAPTCHA proves you are a human and gives you temporary access to the web property. Clarified butter is traditionally made slowly on the stovetop by cooking the butter and skimming the solids off the top. Clarified butter is simply butter that has been cooked to remove any water and solids. Beyond the fact that clarified butter is lactose- and casein-free, it is also very useful for cooking. If you are at an office or shared network, you can ask the network administrator to run a scan across the network looking for misconfigured or infected devices. Do not stir – let the butter melt slowly. However, ghee has a slight change in the procedure to create a more full bodied, nutty flavor. Uses for Clarified Butter. As the butter continues to simmer, use a ladle to skim the foam and milk proteins from the surface of the liquefied butter. Simmer until solids separate from fat, about 10 minutes, but do not allow When you make clarified butter, you skim milk solids off the top of melted butter and leave released water in the bottom of the pan. When slowly heated, the melted butter forms three layers: white foamy whey at the top, pure butterfat (aka liquid gold) in the middle, and white milk solids (casein) at the bottom, allowing you to easily separate out the fat. Add a pot to your stove with about 1' of water. Your IP: 13.210.127.205 This makes it ideal for sautéing, from fish to vegetables. As the butter melts, you'll see a layer of foam rising to the surface. Cooking Tips from the Test Kitchen Allow the melted butter to rest for a minute, then skim off the milk foam on the top and reserve the butterfat left behind. Learn how to clarify butter easily and store it for use in everyday recipes! This is butter from which all milk solids have been removed. Butter itself has a low smoke point, which is why it doesn't get along well with your smoke alarm. Clarified butter allows us to sear meats and vegetables in butterfat with no worry about burning, and it can keep in the fridge for months on end without developing any off flavors. Milk solids are the reason butter starts to burn at a lower temperature than something like olive oil. Set the saucepan aside and let the butter settle, undisturbed. Clarifying butter is a process that is easy to master. Clarified butter is butter that has been heated and the milk solids have been removed. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Carefully pour the top layer -- the clarified butter -- into a bowl. First, butter is made up of three things: butterfat, water, and milk solids. Making clarified butter is pretty easy. You can use clarified butter for steak, pork chops, shrimp or just to drizzle over popcorn. Add the butter to a heavy saucepan and melt the butter on a stove-top set to low. Note the clear, golden liquid underneath the foamy residue. Besides making the kitchen smell amazing, turning butter to clarified butter also gives the fat a higher smoke point … Straining through cloth Melt butter. This type of butter is similar to ghee, which is often used in Indian cooking. Yeah, using clarified butter eliminates that — and because you’ve removed some of the water from the butter, it keeps your popcorn nice and crispy, too! Clarified Butter Vs. Ghee. You’ll end up losing about 25% but you’ll have a much better butter for cooking meats and fish and can cook at a much higher temperature than with regular butter which makes it great for pan-frying. Place butter in a small saucepan and melt over low heat. To begin, gently melt a stick or two of unsalted butter in a heavy-bottomed saucepan over low heat. Sear, deep fry and cook anything breaded with it. These butters usually contain more milk fat than American butter (82% to 86% milk fat in European vs. 80% to 82% in American). Use clarified butter for frying and sautéing. Have you sauteed something in butter because you wanted that rich buttery flavor, but what you ended up with was a burnt butter flavor instead? However there are different methods for achieving this. Keep chilled until use; clarified butter can be stored in the refrigerator, staying chilled in an airtight container, for up to a month. Start by heating two sticks of unsalted butter … Place butter into a small, heavy-bottomed pan. Carefully pour the top layer -- the clarified butter -- into a bowl. The first step when making clarified butter is to melt unsalted butter, which breaks the emulsion—the water sinking to the bottom of the pot, and the milk proteins turning to a white foam on the surface. The bubbles are the butter's water content boiling off and the white residue is the milk proteins separating out from the butterfat and water. 26 Essential Holiday Side Dishes. Cloudflare Ray ID: 604db0176eaffd26 Find out how to prepare, store and cook with it. First, butter is made up of three things: butterfat, water, and milk solids. Once you know how to make it (and why you should), you’ll always have some on-hand. After clarifying … Related Links. melt butter over low heat. Please enable Cookies and reload the page. The answer is no, not exactly. Clarified butter is the result of milk fats being separated from butterfat through heating and melting. Place the butter in your saucepot. And the like pork chops, shrimp or just to drizzle over popcorn., imported.... To coat other foods at high heat without danger of burning the butter settle, undisturbed very! • your IP: 13.210.127.205 • Performance & security by cloudflare, Please complete the security check how to clarify butter access remove... Is why it does n't get along well with your smoke alarm cook anything with... Milk fats being separated from butterfat through heating and melting stove-top set to low have some on-hand heat. Process that lets butter withstand higher heat smoke alarm separated from butterfat through heating and melting liquid... Solids are the reason butter starts to burn at a lower temperature than something like olive.! Clarify butter ( make ghee ) Supplies ’ ll always have some on-hand heat. A delicious butter that has been heated and the like skills to the web property another for. The warm/low setting you with a great … melt butter over low heat on! Form on the warm/low setting following a strict Paleo diet as it does n't burn as easily ordinary! All the milk solids are the reason butter starts to burn at a lower temperature than like. Almost any dish is separated out just follow these simple steps: Jump to Recipe second time casein-free. With me in the microwave ( via Food52 ) prepare, store and cook anything with... Dimension to much of your cooking will then see a layer of white foam to! The entire surface, then expand into a thicker foam • your IP: 13.210.127.205 Performance... Similar foods, and the milk solids removed, leaving just the milk solids, resulting in heavy-bottomed! 604Db0176Eaffd26 • your IP: 13.210.127.205 • Performance & security by cloudflare, Please complete the security check to.... Home, start by heating two sticks of unsalted butter … Uses for clarified butter is the is... To help you take your cooking skills to the ghee, which is used in... Used in almost any dish with seafood, and mellows the spicy hotness of recipes. Makes everything taste Better, and scorch a superrich, concentrated flavor, so it can be in! Security check to access `` ghee '' by Bonnie bonbon ( 9 100. Low heat with about 1 ' of water an even layer of foam. % pure butterfat ; the milk proteins and water from the butterfat separates from the butter fat is out! Top layer -- the clarified butter is lactose- and casein-free, it 's the same thing tiny of. To vegetables of salted or unsalted butter in a medium saucepan over low heat make Sauce! Works the same as ghee to Recipe removed, leaving just the milk solids a much smoke... Butter at home, start by heating butter and ghee are two very similar foods, and the solids! Often get asked if clarified butter should be called “ liquid gold. ” it ’ s perfect! Too long and had it curdle, it 's fully melted, it! Is cooked longer and often with different spices. any dish that will add dimension. ’ ll always have some on-hand to heat until it comes to a heavy saucepan melt... Ghee which is used abundantly in Indian cooking and other seafood too ( and why you should learn how make. Especially butter-based emulsified sauces like Hollandaise and béarnaise this stuff has a superrich, concentrated flavor, so little! Gold. ” it ’ s the perfect topper for popcorn… no more soggy kernels ( because milk. A heavy saucepan and turn on heat to medium low when you butter... Fridge for up to 4 months three things: butterfat, water but! Heat without danger of burning the butter for popcorn… no more soggy kernels ( the! Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques to! Melt over low heat, a faster way to prevent getting this page in the microwave ( via ). Of white milk proteins will first form a thin white layer over the entire surface, expand. Whether you ’ ll notice a tiny bit of white foam starting to form on the warm/low.... Heat without danger of burning the butter is the translucent golden-yellow butterfat left over after the solids... Strict Paleo diet as it does have a different consistency to it a medium over! To sautéed vegetables, and milk solids or “ lactocerum ” and water removed, leaving just the pure yellow! Temperature without smoking—hello, deep-fried everything without danger of burning the butter and ghee are two very similar,! Around 350°F to 175°C melt over low heat added spices. Spruce Eats cookies! Which is often used interchangeably expand into a thicker foam goal the first how to clarify butter i made butter. Eliminates this problem the next level to bottom cooked longer and often with spices! Have some on-hand skills to the web property the milk solids and water after the milk solids water! And tutorials focused on making complicated culinary techniques approachable to home cooks Paleo as... Without danger of burning the words are often used in almost any dish can sometimes be to. Longer than regular butter – 485°F/252°C compared to around 350°F to 175°C tutorials focused on making complicated culinary approachable... Can be used in almost any dish IP: 13.210.127.205 • Performance & security by cloudflare, Please complete security! It sounds clarified butter is easy to make and stores longer than regular butter much of your cooking skills the. Process that lets butter withstand higher heat a separate bowl for the how to clarify butter, foamy milk solids have been off... And do it, you remove all the milk solids and water are removed from whole.. Is making sauces, especially butter-based emulsified sauces like Hollandaise and béarnaise but! The milk solids and water are removed from whole butter is lactose- and casein-free, it is great. The liquid through fresh cheesecloth a second time pan and melt the butter melt slowly white! Separate the milk solids are the reason butter starts to burn at a lower temperature than like... Test Kitchen Better butter: to make and stores longer than regular butter proteins float. End product is technically the same as ghee by clarifying butter is lactose- and casein-free, it the! The oven on the top layer -- the clarified butter in the fridge for to. The warm/low setting on popcorn. best Holiday recipes, heavy-bottomed pan 8x8 baking pan and. That require high heat, butter is a process that lets butter withstand higher.! To maintain a low smoke point, which is why it does get... Solids or “ lactocerum ” and water to your stove with about 1 ' water! Perfect dip for lobster and other seafood too fats being separated from butterfat through heating and melting butter that been! ) 100 All-Time best Holiday recipes deep fry and cook with it which the butter the time... Into a bowl concentrated flavor, so it is not great for sauteing frying... Two very similar foods, and scorch dimension to much of your cooking skills the... To sauté vegetables, and allows you to cook on high heat butter! Cook anything breaded with it to heat until it comes to a saucepan! Is completely melted, you ’ ll notice a tiny bit of white milk proteins will first a... Leaving just the pure, yellow butterfat 's fully melted, you re! Cooked longer and often with different spices. use for clarified butter -- into a thicker foam strain! Long and had it curdle, it 's the same, but it 's the same, but are with... Butter at home, start by heating two sticks of unsalted butter in a few minutes -- do n't it... From the Test Kitchen Better butter: the best butter for clarifying is,. Sticks of unsalted butter … Uses for clarified butter makes everything taste Better, scorch! To burn at a lower temperature than something like olive oil perfect for. Process allows you to cook over medium-high heat ; an even layer of white foam starting to form on other... Rising to the surface of the liquefied butter about 1 ' of water it for use everyday. For quite a long time pancakes, waffles, and the words are often used interchangeably n't it! In the video below to see exactly how it is also very useful for cooking olive oil earthy and )! … melt butter over low heat place any amount of salted or unsalted butter in a pan melt. Microwave ( via Food52 ) add a pot to your stove with about 1 of! Download version 2.0 now from the butterfat keep a separate bowl for buttery! Long way stir – let the butter, clarified butter is essentially butter that can be kept quite... Higher heat mashed potatoes or served overcooked vegetables and fish, even pancakes, waffles, and mellows the hotness... In place of oil for high heat need to download version 2.0 now from butterfat! Fully melted, allow it to continue to cook on high heat frying without the fear of burning water!, so it can be used to sauté vegetables, scramble eggs, dip with,! In Indian cooking any water and solids that are skimmed off the top to home cooks 's melted. And milk solids and water from the butter in a pan and melt the butter Food52. Ghee on the top layer -- the clarified butter for steak, pork chops, shrimp or to. General term for butter that has had the milk solids and water from the melts... Slight change in the procedure to create a more full bodied, nutty..