How to Make Clarified Butter
Clarified butter (or ghee) is ideal for frying because it has a very high smoke point. So when you want to saute or fry in butter, this is the solution.
Ingredients
unsalted butter (80% fat)
How to prepare how to make clarified butter
- Put the butter in a wide saucepan. Melt it over very low heat (on the small burner of the stove).
- At some point you'll hear it start to sputter and you'll see white foam collecting on top. Skim off the foam from the top with a spoon. Keep the heat low the entire time. It takes around 10 minutes (depending on the amount of butter you're clarifying).
- When no more foam forms on top, remove the saucepan from heat and strain the butter (which is now transparent and golden) through cheesecloth. You'll see whitish residue remaining at the bottom of the pan.
- Store the strained clarified butter in a jar in the refrigerator.
Melted butter with foam that we skim off
Butter without foam
