Welcome to your best kitchen secret revelation: Clarified Butter. Ever wonder how chefs manage to make their dishes so decadently rich? The answer lies in this easy-to-make recipe.
Clarified butter is a game-changer for those living the keto or low-carb lifestyle. With my step-by-step guide, you're about to unlock the biggest secret behind high-end restaurant dishes. This essential ingredient is your all-access pass to easy cooking, from high-heat sautéing to frying foods without a hitch.
Once you go clarified, trust me, you won't want to go back to regular butter. Let's explore the chef-secret ingredient and learn How to Clarify Butter.
This recipe is: Low Carb, Keto-Friendly, Gluten-Free, Vegetarian
Table of Contents
9 Reasons to Love This Clarified Butter Recipe
Clarified butter is one of my kitchen must-haves, and this recipe is my go-to for reasons like:
- It is ideal for high-heat cooking without burning.
- The butter flavor is wonderful even with no milk solids.
- Super easy to make.
- Replaces olive oil, canola oil, or other cooking oils easily.
- It will soon become your go-to solution for sautéing.
- More economical than buying ghee.
- Amazingly low-carb and keto-friendly cooking fat
- Lactose-free by removing the milk solids
- Versatile to use for sautéing, baking, or frying.
What is Clarified Butter?
Clarified butter, in essence, is butter that has been purified by removing the milk solids and water. What remains is pure butterfat—a flavorful, heavenly liquid that's free from the elements that can cause butter to smoke and spoil.
Here's why: To make clarified butter, the absence of milk proteins gives clarified butter a higher smoke point than regular butter. Have you ever tried to sauté with normal butter, only to have it brown and smoke within seconds? When butter is clarified, this doesn't happen.
Clarified butter is terrific for keto and low-carb diets. It's gluten-free and rich in healthy fats, giving you a nutritional boost while keeping your carbs in check.
So, whether you're new to the kitchen, looking to enhance your skills, or a carb-conscious foodie wanting to elevate your game, clarified butter is the answer.
Regular Butter Vs. Clarified Butter
Regular butter and clarified butter are both forms of butter but differ in their composition, flavor, and culinary uses:
- Composition: Regular butter is made from churned cream and typically contains about 80-82% milk fat, water, and milk solids (protein and lactose). Clarified butter is regular butter heated to separate the milk solids and water from the pure butterfat. It contains almost entirely (99-100%) milk fat.
- Flavor: Regular butter has a rich, creamy flavor with a slight tang due to milk solids. It adds depth and richness to dishes. Clarified butter has a nutty, rich flavor with a slightly caramelized aroma. It lacks the milk solids in regular butter and thus has a cleaner but more pronounced buttery taste.
- Smoke point: Because of milk solids, regular butter's smoke point is relatively low, around 300°F (150°C). This means it can burn at high temperatures. Clarified butter, on the other hand, has a higher smoke point than regular butter, typically around 450°F (232°C) or higher. This makes it suitable for high-heat cooking methods like frying and sautéing without burning.
- Uses: Regular butter is versatile and used in cooking, baking, spreading on bread, and finishing sauces and dishes. It contributes to both flavor and texture in recipes. Clarified butter is commonly used in Indian and Middle Eastern cuisines, as well as in other culinary traditions around the world. It is excellent for frying, roasting, and cooking at high temperatures. It also adds a distinctive flavor as a drizzle over roasted vegetables or grains.
Ghee Vs. Clarified Butter
The ghee vs. butter debacle is often confusing. While both originate from butter, they undergo different cooking processes that result in distinct flavors, textures, and uses.
Clarified butter
Clarified butter is created by melting ordinary butter and removing the water and milk solids, leaving a clear, golden liquid. It has a clean, buttery taste and is excellent for its high smoke point, making it ideal for frying and sautéing.
Ghee
Ghee is also derived from clarified butter but is cooked longer to remove all moisture and brown the milk solids before being strained. This additional step gives ghee its unique, nutty flavor. Because of this, ghee has a slightly higher smoke point and longer shelf life than clarified butter.
Key differences:
- Flavor: Clarified butter has a pure, buttery taste, while ghee has a more complex, nutty flavor.
- Smoke point: Both have high smoke points suitable for cooking, but ghee's is slightly higher.
- Shelf life: Ghee generally lasts longer when stored at room temperature.
While ghee and clarified butter are valuable cooking fats with high smoke points, they differ in flavor, shelf life, and specific culinary applications. Choose the one that best fits your cooking needs and taste preferences.
Is Clarified Butter Healthy?
Is clarified butter a healthy choice? The answer largely depends on how you use it and your dietary habits.
Compared to regular butter, clarified butter is a concentrated source of fat since the milk solids and water have been removed. But remember—fat isn't the enemy, especially when it's quality, unprocessed fat like you find in clarified butter.
How does it stack up against other oils for sautéing?
- Extra virgin olive oil is often lauded for its health benefits, but its lower smoke point makes it less ideal for high-heat cooking.
- Avocado oil has a high smoke point but can be expensive and lacks that classic buttery taste we all love.
- Canola and vegetable oils are great options but are often highly processed and lack flavor.
But here's where clarified butter shines: Its high smoke point makes it perfect for sautéing and frying without breaking down into unhealthy compounds.
Nutritionally, it's also rich in vitamin A and offers a better omega-3 to omega-6 fatty acid ratio than most vegetable oils.
Let's not forget that clarified butter is a great way for those on a keto or low-carb diet to get in those healthy fats without increasing their carb intake.
In other words, clarified butter can be a healthy and flavorful addition to your cooking arsenal. Just like any other ingredient, moderation is key. And when it comes to flavor and versatility, clarified butter is fantastic.
What is Clarified Butter Used For?
Wondering how to make the most out of your jar of liquid gold? Clarified butter is a versatile powerhouse in the kitchen. But remember, it's generally not recommended for baking as the absence of milk proteins can lead to greasy results.
1. Sautéing: Clarified butter offers a higher smoke point. You can sauté your veggies or proteins without worrying about burned butter.
2. Frying: Clarified butter has you covered with a smoke point around 450°F (232°C). As long as you monitor the temperature, you're in the clear for some high-heat frying action.
3. Braising: Looking to lock in the flavor and juices of your meat? Start by searing it in a hot pan with clarified butter. You get the browning without the burning—a total win-win.
What Type of Butter Is Best to Clarify?
It is crucial to choose high-quality butter for the best results. Look for delicious butter made from fresh cream produced by reputable dairy farms or brands known for superior quality. High-quality butter will produce more flavorful and aromatic clarified butter. Homemade butter or inexpensive butter may not cut it. The butter should be fresh and within its expiration date. Fresh butter will have a better flavor and aroma. Also, choose butter with a higher butterfat content, typically around 82% or higher, for a higher yield of concentrated clarified butter with a richer flavor.
- Organic butter: Organic butter is produced without synthetic pesticides, antibiotics, or hormones and often comes from pasture-raised cows. It tends to have a richer flavor and may offer additional health benefits compared to conventional butter.
- Grass-fed butter: Butter from grass-fed cows tends to have more beneficial nutrients like omega-3 fatty acids and conjugated linoleic acid (CLA). It also typically has a richer flavor profile, which can enhance the taste of clarified butter.
- Unsalted butter: It's highly recommended to use unsalted butter for clarifying. Salted butter contains salt crystals that can affect the taste and texture of the clarified butter. Using unsalted butter ensures you have full control over the salt content in your final product.
Step 1: Setup the double boiler with plenty of water.
Step 2: Add the butter and cover for the first 10 minutes.
Step 3: As the milk fats separate, remove with a spoon and discard.
Step 4: Gently tilt the double boiler to prepare to pour.
Step 5: Pour the clarified butter into a container through a fine sieve.
Step 6: Do NOT get the white liquid in the clarified butter as it will spoil.
Is Clarified Butter Low-Carb?
Yes, clarified butter is low-carb and suitable for anyone on a low-carb diet. This recipe is zero-carb. It is perfect for adding a rich, buttery flavor to dishes while providing essential fats without significant carbohydrates.
Clarified Butter Recipe Ingredient List
For this recipe, you only need 2 pounds of butter (organic or grass-fed, preferable).
Additional Ingredients
We won't add any ingredients to the recipe as they will reduce the clarified butter's shelf life and increase the chances of spoilage. However, I have provided information about making infused butter in the pro tip section.
Cooking Tools
To make this easy clarified butter recipe, you need the following simple tools:
- A medium saucepan
- A heatproof bowl
- Double Boiler (preferable to a bowl over a saucepan)
- A strainer
- A cloth, coffee filter, or cheesecloth
- A slotted spoon
How to Make Clarified butter: Step-by-Step Process
Cooking Method
- Double-boiling (Bain Marie)
Preparation Steps
- Set up the double boiler. Fill a pot with about 1 inch of water and place a heatproof bowl on top, making sure the bowl isn't touching the water. Bring the water to a gentle boil.
- Melt the butter. Add the butter to the heat-safe bowl and let it melt completely, stirring occasionally.
- Skim the top. As the butter melts, milk proteins will rise to the surface. Gently skim this white foam off with a spoon and discard.
- Remove and dry. Using an oven mitt, carefully remove the bowl from the double boiler. Wipe the bottom to remove any residual water.
- Strain it. Line a strainer with paper towel, a cloth, coffee filter, or cheesecloth. Strain the liquid into a bowl, avoiding the watery, milky white layer at the bottom.
- Transfer and store. Pour the clarified butter into an airtight container and refrigerate.
How to Clarify Butter in The Microwave
While it is not the best way to clarify butter, the microwave is a quick and convenient method. It is great for making small batches or if you are in a hurry. How do you clarify butter in the microwave?
Tools Required
- Unsalted butter (preferably grass-fed)
- Microwave-safe bowl
- Microwave
- Spoon or ladle
- Fine mesh strainer or cheesecloth
Microwaving Instructions
- Prepare the butter by cutting it into evenly sized pieces to ensure even melting.
- Place the butter pieces in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or microwave-safe plate to prevent splattering.
- Microwave the butter on high in short intervals, typically 30 seconds to 1 minute at a time, depending on the quantity of butter. Check and stir after each interval to ensure even melting.
- As the butter melts, foam (white milk solids) will form on the surface. Use a spoon or ladle to skim off the foam carefully. This foam contains the milk solids that you want to remove.
- Strain the clarified butter. Once most of the foam has been skimmed off, place a fine mesh strainer or cheesecloth over a clean container or jar. Pour the melted butter through the strainer to catch any remaining milk solids and clarify the butter.
- Cool and store. Allow the clarified butter to cool to room temperature before covering and storing it in a sealed container.
Why Is My Clarified Butter Not Clear?
Ever end up with a batch of clarified butter that looks more like a foggy morning than a golden sunrise? You're not alone. The clarity—or lack thereof—is usually about the heat you use when melting the butter.
The Heat Factor
Clarified butter is supposed to look like yellow liquid gold, not a murky mess. The key to achieving that golden hue? Slow and low. A gentle simmer is what you're shooting for. If your clarified butter isn't clear, you've probably cranked the heat too high.
Once the water in the double-boiler has come to a boil, reduce the heat WAY down.
Cloudy Butter Happens
For the first batches I ever made, I got impatient and let the water in the double boiler boil too hard. The result was cloudy clarified butter that looked granular and strange. Lesson learned: A lower, more gentle heat always works.
A Few Tips for Avoiding Cloudy Results
- Don't rush: If you're in a hurry, clarified butter might not be the project to tackle. Slow down and let the heat do its magic.
- Double boiler double check: Ensure the bowl sits above the water, not in it. And don't forget to bring the water to a gentle simmer, not a raging boil.
- Keep it covered: As you're clarifying, use a lid partially covering the pot. This keeps unwanted particles from settling in your butter while allowing steam to escape. Do not cover completely.
- Cut the butter: I often cut the butter into smaller pieces. The increased surface area causes it to melt more quickly.
- Room temperature: If you want it to go faster, leave the butter out on the counter for an hour to bring it to room temperature before adding it to the double boiler.
- Visual cues: Look for the milk proteins to rise and form a foamy layer. Once that happens, it's skimming time.
- Water level watch: Keep an eye on the water level in your double boiler. The last thing you need is for it to run dry, causing the temperature to spike and mess up the clarity of the butter.
The art of clarified butter is all about patience and control. Keep an eye on that heat, and you'll end up with golden butter worthy of any master chef's kitchen.
💡 My Pro Tips
- Infused butter: in the past, I have experimented with making infused butter. First, separate the butter from the whey and remove the milk solids. Then, clean out the double boiler and add the clarified butter. Next, take a sprig of rosemary, a few sage leaves, some fresh tarragon, or even some thyme (choose only one) and let it poach in the hot butter for about 30 minutes to an hour. Strain the butter through a cheesecloth into a clean container, ensuring no butter solids go through. If you make infused butter, it definitely needs to be refrigerated and will have a shorter shelf life than pure clarified butter. However, it is flipping delicious. Try rosemary-infused butter with my reverse-seared porterhouse steak.
- Watch the heat: Keep the heat low to medium for a clear result. If you have a cloudy clarified butter, don't worry. Refill the double boiler so it doesn't run dry, lower the heat, and allow it to finish more gently. It will clear up in 10 to 20 minutes.
- Skim well: The better you skim, the purer your clarified butter will be. If you don't get all the milk solids (the fluffy white topping), that's okay because they will be caught during the straining step.
- Stay dry: Any water that drips in will spoil the butter. Make sure everything's dry before you start. Also, wipe the bottom of the bowl when you pour the clarified butter from the double boiler. This is crucial.
- The milky white water: A milky layer will be at the bottom of the clarified butter. Even a drop of this milky substance will cause the clarified butter to turn rancid. Be careful when pouring the butter out. There will be some butter that is just impossible to save. You can pour the remaining milky water and butter into a non-stick skillet over low heat. Cook for 10 minutes or until all the milky substance has evaporated. Store this butter in the fridge for about a week. It will have a more nutty and deeper flavor.
⏲️ Time-Saving Tips
- Cut the butter into smaller pieces. This makes more surface area that will get hotter and faster, speeding up the entire process.
- Use really hot water from the tap in your double boiler. This will save you some time heating the water.
- Cover the double boiler with a lid for the first 10 minutes. This will trap the moisture inside the pan, making the butter melt faster. Note: You must remove the lid after 10 minutes; otherwise, the butter will become cloudy.
How to Store Clarified Butter: Best Practices
Once you clarify butter, you will want to keep that liquid gold fresh. So, what are your options?
- Refrigeration: The safest bet is to keep it in the fridge in an airtight container. Cold storage will give you the longest shelf life; we're talking months if properly handled.
- Freezing: For an even longer life, it freezes beautifully. Portion it into ice cube trays, freeze it, and then transfer it to a Ziploc bag. Just grab a cube as you need it.
- Room temperature: If you like easy spreading, keep it on the counter in a sealed container for about a week. But beware—this is a bit risky. Even though it is more stable than regular butter, you risk spoilage. Check for changes in color, texture, and smell. If it looks or smells funky, it's time to chuck it.
Note: No matter where you store it, ensure no water enters your shelf-stable butter. Even a drop can invite bacteria and spoil your entire batch.
Foods that Love This Butter
- Eggs: Imagine a fluffy morning scramble or a folded omelet. It practically floats off the plate. Clarified butter takes your egg game to a whole new level. Fried eggs with clarified butter are a game-changer!
- Lobster and crab legs: Elevate your seafood feast by dipping those succulent pieces into a ramekin of warm, clarified butter. It's decadent.
- Steak: Searing your steak in clarified butter locks in the flavor, creating a fantastic sear on the outside. You're in for a mouthwatering experience.
- More: Think grilled cheese, roasted vegetables, popcorn, and even your morning toast. The options are endless, and the flavor is unbeatable.
Delicious Recipes with Clarified Butter
Have you made some clarified butter and are looking to add some extra butter flavor? I have some great recipes for you. These dishes are tasty, and each perfectly matches that jar of golden goodness you just made.
Easy Clarified Butter Recipe
Ingredients
- 2 lbs butter organic or grass-fed preferable
Instructions
Cooking Method
- Double-boiling (Bain Marie)
Preparation Steps
- Set up the double boiler. Fill a pot with about 1 inch of water and place a heatproof bowl on top, making sure the bowl isn't touching the water. Bring the water to a gentle boil.
- Melt the butter. Add the butter to the heat-safe bowl and let it melt completely, stirring occasionally.
- Skim the top. As the butter melts, milk proteins will rise to the surface. Gently skim this white foam off with a spoon and discard.
- Remove and dry. Using an oven mitt, carefully remove the bowl from the double boiler. Wipe the bottom to remove any residual water.
- Strain it. Line a strainer with paper towel, a cloth, coffee filter, or cheesecloth. Strain the liquid into a bowl, avoiding the watery, milky white layer at the bottom.
- Transfer and store. Pour the clarified butter into an airtight container and refrigerate.
Microwaving Instructions
- Prepare the butter by cutting it into evenly sized pieces to ensure even melting.
- Place the butter pieces in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or microwave-safe plate to prevent splattering.
- Microwave the butter on high in short intervals, typically 30 seconds to 1 minute at a time, depending on the quantity of butter. Check and stir after each interval to ensure even melting.
- As the butter melts, foam (white milk solids) will form on the surface. Use a spoon or ladle to skim off the foam carefully. This foam contains the milk solids that you want to remove.
- Strain the clarified butter. Once most of the foam has been skimmed off, place a fine mesh strainer or cheesecloth over a clean container or jar. Pour the melted butter through the strainer to catch any remaining milk solids and clarify the butter.
- Cool and store. Allow the clarified butter to cool to room temperature before covering and storing it in a sealed container.
Notes
- Watch the Heat: Keep the heat low to medium for a clear result. If you have a cloudy clarified butter, don't worry. Refill the double boiler so it doesn't run dry, lower the heat, and allow it to finish more gently. It will clear up in 10 to 20 minutes.
- Skim Well: The better you skim, the purer your clarified butter will be. If you don't get all the milk solids (the fluffy white topping), that's okay because they will be caught during the straining step.
- Stay Dry: Any water that drips in will spoil the butter. Make sure everything's dry before you start. Also, make sure to wipe the bottom of the bowl when you pour the clarified butter from the double boiler. This is crucial.
- The Milky White Water: A milky layer will be at the bottom of the clarified butter. Even a drop of this milky substance will cause the clarified butter to turn rancid. Be careful when pouring the butter out. There will be some butter that is just impossible to save. You can pour the remaining milky water and butter into a non-stick skillet over low heat. Cook for 10 minutes or until all the milky substance has evaporated. Store this butter in the fridge for about a week. It will have a more nutty and deeper flavor.
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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