Clarified Butter
Servings 1lb unsalted butter, Total time 30 minutes
Clarified butter is produced by removing water and milk solids from butterfat, producing a clear, golden fat that can withstand higher temperatures than regular butter. This super-fat is popular for baked goods and delicate sauces that need a smooth texture. I enjoy using clarified butter when making baklava or other desserts that require a crispy texture. In this recipe, I describe two ways you can clarify butter. The first is the traditional method, and the second is the no-hassle method, which I use.
Ingredients:
1 pound of butter - I prefer using Kerrygold or locally sourced butter from a creamery
Steps:
To begin, place the butter in a saucepan set to the lowest heat. Allow the butter to melt and foam gently, without stirring, for about 30 minutes. It’s important to avoid mixing or moving the saucepan while it melts, as this allows the milk solids to settle at the bottom.
Once the butter has fully melted, allow it to cool down. Cover and refrigerate for several hours or overnight. When the melted butter is chilled, it is easy to separate the layers. The foam rises, and the milk solids sink to the bottom from the pure butterfat in the middle.
The next day, you will have three layers of butter: foam on top, clear clarified butter in the middle, and water-like liquid at the bottom. Skim the surface of the butter with a spoon. Using a spatula, lift the yellow clarified butter layer in the middle and pour off the liquid water in the bottom third layer. Wipe off any dairy leftovers.
Do not discard the solids; these can be stored in the fridge for sautéing or roasting vegetables. Keep the clarified butter at room temperature, and ready to use.