- Types of Butter
- The History of Butter
- How Butter is Made
- How to Store Butter
- Butter Tips & Tricks
- Butter Facts & Fallacies
- Butter Glossary
How to Clarify Butter
Clarified butter is butter which has had its water and milk solids removed. Once clarified, butter can resist higher cooking temperatures, making it better for pan-frying than whole butter. It is also used as a base for various sauces.
- In a shallow saucepan or a skillet, melt the butter over low heat until it liquefies. As it heats up, carefully skim off the froth that floats to the top with a spoon, and discard.
- Once the top layer is a clear yellow colour (this is the clarified butter) and the solids have sunk to the bottom, carefully pour the clarified layer through a cheesecloth-lined sieve into a clean jar or container - leaving the solids in the pan. You may need to use a small spoon to carefully spoon off the last of the clarified butter.
- Use the clarified butter immediately or let it cool, cover tightly and refrigerate it for up to 3 weeks. Simply re-melt to use. The solids can be added to sauces, mashed potatoes, or soups to add some richness. Be sure to refrigerate any extra solids and use within 1 week.