Recipe

Clarified Butter Recipe

	Chefjeb / All my dishes 2 years, 4 months ago Have you ever sauteed something in butter and the butter burned? Or used butter in a sauce and it didn't turn out right.? Clarified butter wll solve your woes. Prep:5m Cook:15m Servings:6	Chefjeb
	easy

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Ingredients

Unsalted Butter

One pound butter yields 12 to 13 ounces of clarified butter

Directions

Melt butter in heavy saucepan over moderate heat

Skim froth from surface with a spoon

Continue to do this until water gradually evaporates

When butter looks clear and no longer form a scum, strain off butter through a cheesecloth

Refrigerate

Clarified butter has the water and milk solids removed and is used for sauteing, because the milk solids would burn. It is also used in sauces because the water would change the sauce consistency

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Comments

dee 2 years, 4 months ago said:
Thansks for this recipe on the butter. I buy ghee and this is something I should know how to prepare myself. Many Thanks Jeb, and Happy 4th of July to you and your family :-)

coffeebean53 2 years, 4 months ago said:
Thanks Jeb. Happy 4th of July.

linebb956 2 years, 3 months ago said:
I make this... Have since my "Hippy Days!" I love cooking with it.. I have learned to use half olive and half ghee for health reasons.. but it still has the flavor of butter in there! Great Post for all those Non Hippys!

raelene1951 1 year, 6 months ago said:
Thanks Again!

jimrug1 1 year, 6 months ago said:
Good post, knowing this process is helpful to anyone who likes to cook. Growing up in a middle eastern family, I did not know what un-clarifed butter was until I was older... ;-)~ My grandmother would actually go a step further and reheat the decanted liquid a second time at a slightly higher heat to remove any remaining water or impurities..... Jim

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