How To Make Clarified Butter Recipe

How to make it

---

• Skim the Foam and Milk Solids
• As the butter continues to simmer, use a ladle to skim the foam and milk proteins from the surface of the liquefied butter. Note the clear, golden liquid underneath the foamy residue. This is different from the technique for making ghee, in which the milk solids are allowed to settle to the bottom and turn slightly brown. That adds a nutty flavor to the ghee, which isn't bad, but it's not what we're doing here.
• Set Aside the Milk Solids
• Keep a separate bowl for the buttery, foamy milk solids you skim off — it's fantastic on popcorn, for one thing. You can also add it to mashed potatoes, or serve over cooked vegetables or fish, or even pancakes, waffles and the like.
• Continue Skimming and Simmering
• In a few minutes you'll have skimmed off most of the milk solids, leaving just the pure, yellow butterfat.
• Another use for clarified butter is making sauces, especially butter-based emulsified sauces like Hollandaise and Béarnaise. The water in ordinary butter can destabilize the emulsion and cause it to break. Clarified butter, with the water removed, eliminates this problem.
• Remove Clarified Butter From Heat
• Clarified butter doesn't spoil as easily as ordinary butter, so you can keep it for quite a long time, even at room temperature — although a cool place is best, not right next to the stove. For best results, store it in an opaque container with a tight-fitting lid, since prolonged exposure to light and oxygen can cause fats to become rancid.