Easy Clarified Butter Recipe
Unleash the full potential of your culinary skills by making clarified butter at home. This gluten-free, low-carb, and paleo-friendly option enhances flavor and has a higher smoke point for versatile cooking. Use clarified butter for your eggs in the morning or to flash-sear your favorite cut of steak... and everything in between. It's the most versatile oil in my kitchen!
Servings: 48 tablespoons
Calories: 136kcal
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
Serving: 1tablespoon | Calories: 136kcal | Carbohydrates: 0.01g | Protein: 0.2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 122mg | Potassium: 5mg | Sugar: 0.01g | Vitamin A: 472IU | Calcium: 5mg | Iron: 0.004mg
