To Clarify Butter Recipes

CLARIFIED BUTTER

Steps:

• Melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat.
• Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to bottom of pan. Cover; store refrigerated.
• Use clarified butter for frying and sautéing. Use it in place of oil; it works the same, but adds a great buttery flavor.

CLARIFIED BUTTER

Steps:

• Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.

CLARIFIED BUTTER

Steps:

• In a small heavy saucepan, melt butter over low heat. Simmer until solids separate from fat, about 10 minutes, but do not allow butter to brown. Remove from heat; skim and discard surface foam., Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.

CLARIFIED BUTTER

Steps:

• In a small pot, melt butter over low heat until bubbling and foaming subsides. Remove from heat, let cool slightly (don't let butter resolidify), then skim any foam off the top.
• Line a sieve with cheesecloth or a clean dish towel and place over a heat-safe bowl or container. Leaving the white milk solids at the bottom of the pot, carefully pour or spoon yellow butter fat through the sieve and into the container. Let cool completely before refrigerating for up to 1 month.

CLARIFIED BUTTER (HOW TO CLARIFY BUTTER)

Steps:

• Cut the butter into 1-inch pieces.
• Heat the butter over low heat in a copper bottomed saucepan.
• When butter has melted, remove it from the heat and let stand for 4 minutes.
• Careful not to disturb the layers of melted butter, pour all of it through two layers of cheesecloth; discard the solids and froth that are left on the cloth.
• The remaining butter is clarified!
• Keep chilled until use; clarified butter can be stored in the refrigerator, staying chilled in an airtight container, for up to a month.

TO CLARIFY BUTTER

Steps:

• Cut butter into 1-inch pieces and in a heavy saucepan melt over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and slowly pour butter into a measuring cup, leaving milky solids in bottom of pan. Discard milky solids and pour clarified butter into a jar or crock. Butter keeps, covered and chilled, 1 month.

TO CLARIFY BUTTER

Steps:

• Cut butter into 1-inch pieces and melt in a heavy saucepan over low heat. Remove from heat and let stand 3 minutes. Skim froth and slowly pour butter into a measuring cup, leaving milky solids in bottom of pan. Discard milky solids.

CLARIFIED BUTTER

Steps:

• Place the butter in a small, deep saucepan over low heat. As the butter melts, three layers will develop: a bottom layer of milk solids; a middle layer of clear, yellow butter; and a top layer of milky foam. Allow butter to gently simmer for 10 minutes to completely separate the layers. Remove from heat, and let stand for 10 minutes, to allow the foam to solidify at bit. With a spoon, carefully skim off the foam that rises to the surface, and discard. Carefully pour the clear, yellow butter off the milk solids at the bottom of the saucepan, and into a glass jar. Discard the milk solids.