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 higher smoke point too, for higher heat cooking needs.
Cuisine American, Indian
Prep Time 2minutes
Cook Time 18minutes
Total Time 10minutes
8ouncesunsalted pastured organic butter
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.
Recipe Note - 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.