How to Make Clarified Butter
Clarified butter is easy to make at home. A pure fat with no milk solids, clarified butter is like liquid gold. It can be enjoyed by most dairy-sensitive people as what they are sensitive to (casein and whey) are removed. Clarified butter has a high smoke point too, for higher heat cooking needs.
Servings: 12 Yield: About ¾ cup (12 tablespoons)
Calories: 136kcal
Equipment
- Cheesecloth
Ingredients
- 8 ounces unsalted pastured organic butter
Instructions
- Place butter in a small 2-quart pan over low heat. Melt the butter slowly. When the butter is melted, turn the heat up just a bit and allow the butter to slowly simmer to cook off the water and separate out the milk solids, about another 8-10 minutes. At first the bubbles will be large, then smaller as the water evaporates, and the bubbling gets more quiet.
- When the bubbles are very small and most of the water has evaporated and a whitish foam has developed on top (the milk solids), carefully pour the clarified butter through a fine sieve lined with 4 layers of cheesecloth. You should have pure clear golden fat.
- Pour into a small jar and refrigerate for 3-6 months. Use as desired for cooking in place of regular butter or oil.
Notes
If you double this and do a pound of butter, it will obviously take longer. I made another batch just this morning, cooked it a bit longer, and it took 30 minutes in a 4 quart pan.
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: 2mg | Potassium: 5mg | Sugar: 0.01g | Vitamin A: 472IU | Calcium: 5mg | Iron: 0.004mg