The spruce elaine lemm. The first step when making clarified butter is to melt unsalted butter which breaks the emulsionthe water sinking to the bottom of the pot and the milk.
The simple way to clarify butter is to melt it in a saucepan and pour it in a gallon size zip lock bag.
How to make clarified butter. I will walk you through the process here. You can easily double or triple the recipe to make more at a time. As the butter melts youll see a layer of foam rising to the surface.
Ive written the tutorial for 1 cup of butter which produces between 23 cup and 34 cup clarified butter. Clarified butter is shelf stable butter with the milk solids and water removed leaving just the milk fat behind. Pierce a corner of the bag about 2 inches from top and side to allow string or wire to go throughi use a bent piece of stiff wire.
You can lightly brown the butter solids the layer you scooped off the top in a small amount of clarified butter to make browned butter then add to cookies vegetables soups mashed potatoes for extra butter flavor or use as a condiment on bread. You will lose about 25 percent of the original butters total volume when clarifying 1. The bubbles are the butters water content boiling off and the white.
When slowly heated the melted butter forms three layers. To begin gently melt a stick or two of unsalted butter in a heavy bottomed saucepan over low heat. Make this delicious and versatile staple at home.
Let the milk solids separate. Hang the bag over a bowl on counter by tying it to a handle on upper cupboard door. 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.
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. Making your own clarified butter is very simple. Making clarified butter is pretty easy.
It can be used as a sauce by itself a base for other sauces or as a cooking agent. Clarified butter or ghee is pure butterfatbutter with the milk solids and water removed. To make 1 cup of clarified butter youll need 1 cup of unsalted butter.
Place butter in a heavy bottomed saucepan over a very low heat.