Clarified Butter

​The process of clarifying butter is basically to take good butter and heat it very slowly until it divides into three strata. Water will be at the bottom, foam (milk solids) on the top, and clarified butter in the middle. 

​

You need to skim off the foam and dispose of it. Then you should very slowly decant the clarified butter into a container, losing the horrid yellow water.

​

• Salted butter will make the clarified butter salty in a concentrated way. Decide if you want that. 

• European butter (Kerrygold is readily available in most US grocery stores - Lurpak is better if you can find it) is better than American style butter which has less milk fat.   

• Use a heavy-bottomed saucepan. This will help to prevent the butter from burning.

• Don't stir the butter while it is melting. Stirring will incorporate the milk solids into the butterfat, making it more difficult to clarify.

​

​

Clarified butter can be stored in an airtight container in the refrigerator for up to 6 months. It can also be frozen for up to 1 year.

​

Clarified butter has a higher smoke point than regular butter, so it is ideal for frying. Almost every dish that needs butter will taste better if you use clarified butter, so keep some in your fridge.