Allow the butter to simmer until it stops bubbling. The milk proteins will eventually sink to the bottom of the pan-just make sure they don’t burn. While you can skim off these solids with a ladle, this can cause you to lose some of the butterfat, so skim carefully.Ĭontinue monitoring the mixture and lowering the heat if necessary. As the mixture begins to simmer, the milk proteins will float to the surface and form a white foam. Allow the butter to melt and then come to a simmer. You can work with as little as a stick of butter, or scale up if you’d like to make a larger batch. Place the butter in the pan and set it on a burner over medium-low heat. You’ll need unsalted butter, a saucepan, a ladle, and a piece of cheesecloth. Before you begin the process, gather your ingredients and supplies.
This means patience and proper tools are key. The goal of clarifying butter is to evaporate the water in the butter without burning the milk proteins. And since clarified butter keeps well for months, you can make a large batch to use in the coming weeks.
#Clarified butter use how to
Preparing clarified butter is easy, as long as you know how to do so. Due to the fat’s high smoke point and unique flavor, clarified butter has numerous uses in the kitchen. So what exactly is clarified butter? It’s the cooking fat that’s left behind when you remove milk solids and water from butter. That’s because clarified butter is different from a standard stick of butter. It’s tempting to brush past this new ingredient and reach for a regular stick of butter, but doing so may lead to subpar results or even a full-blown kitchen disaster. If you’re learning to cook, you may find “clarified butter” pop up in one of your ingredient lists.
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