Prepare time: 30 min
Ready in: 30 min
Yield: 350 g pure butterfat
Clarified butter is the pure fat we get from common butter, after being separated from milk solids. It is mainly used in cooking, since its resistance to high temperatures, makes it ideal for sauteing and frying. It can also be used in many pastry recipes and give its wonderful flavor. It’s easy to make it at home and you can keep it in the refrigerator for several months in an airtight glass container.
Ingredients
- 500 g butter
- a saucepan
- a strainer
- a cheesecloth
Instructions
1
Note:The whole process lasts 25 to 30 min in total and low heat is really important.
2
Melt the butter in the saucepan over low heat. Don’t stir.
3
Let it come to a gentle boil. The milk proteins will turn into a white foam layer, that will gradually subside and finally sink to the bottom of the saucepan.
4
When the foam breaks apart and the butter is clear, you’re almost done.
5
Using a spoon, remove carefully as much of the remaining foam as you can.
6
Remove from the heat and wait until it stops boiling.
7
Cover the strainer with the cheesecloth. Carefully strain the butter into a thick, glass container.
8
Let it cool completely and transfer to an airtight container. Keep in the refrigerator for several months.
