Clarified Butter Recipe – Perfect Homemade Cooking Essential
Category: Sauces and Condiments
Servings: Makes enough for 10 people or dishes
If you’re looking to create a versatile ingredient that enhances your cooking while offering a cleaner, longer-lasting alternative to regular butter, clarified butter is the answer. Here’s how you can easily make it at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 1 kg |
Nutritional Information (Per 100g)
| Nutrient | Amount |
|---|---|
| Calories | ~717 kcal |
| Total Fat | 81g |
| Saturated Fat | 51g |
| Cholesterol | ~215 mg |
| Sodium | ~11 mg |
| Carbohydrates | 0g |
| Protein | 0.5g |
| Vitamin A | 936 IU |
Step-by-Step Instructions
-
Prepare the Butter:
Begin by cutting the butter into smaller chunks to ensure even melting. This makes the process smoother and quicker. -
Set Up a Double Boiler:
Place the butter pieces in a heat-resistant bowl or directly in a saucepan. Use a double boiler setup by placing the saucepan over a pot of simmering water. This prevents the butter from burning and ensures gentle melting. -
Melt the Butter:
Allow the butter to melt completely over low heat. As it melts, you’ll notice a white, foamy layer forming on the surface. This is the water content and milk solids separating from the pure butterfat. -
Skim the Foam:
Use a spoon or skimmer to carefully remove the frothy layer from the surface. This step is crucial for achieving a clear, clarified butter. -
Strain the Butter:
Once the butter is fully melted and you’ve skimmed off most of the foam, line a funnel with a piece of tightly woven sterile cheesecloth or a fine-mesh sieve. Place the funnel over a clean jar or container. Slowly pour the melted butter through the cloth. Be mindful to avoid pouring the cloudy layer of milk solids that have settled at the bottom of the saucepan. -
Cool and Store:
Once strained, allow the clarified butter to cool at room temperature. As it cools, it will solidify and take on a beautiful golden hue. Seal the jars tightly and store them in the refrigerator or at room temperature, depending on your preference.
Tips for Success
- Choose High-Quality Butter: The better the quality of your butter, the richer the flavor of your clarified butter. Unsalted butter works best.
- Be Patient: Work slowly and keep the heat low to prevent scorching the butter or mixing the milk solids back in.
- Storage: Clarified butter can last for months if stored in an airtight container in a cool, dry place.
Clarified butter is perfect for sautéing, frying, or even enhancing the richness of baked goods. Its high smoke point and delightful, nutty flavor make it a chef’s favorite. Give this simple recipe a try, and you’ll always have this golden cooking treasure on hand!
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