Easy Clarified Butter
An excellent way to add flavor to your food without burning in the pan when cooking any meats or you just need something to provide a higher smoke point.
Equipment
- 1 sauce pot
- 1 8 cup measuring cup
- 1 bowl
- 1 strainer
- 1 cheese cloth
- 1 sauce spoon or ladle
- 1 container for storage
Ingredients
- 2 lbs unsalted butter 8 sticks
Instructions
- slice up butter and place in sauce pot. Bring to a boil. Allow to boil for 10-15 minutes. Remember to NOT have the burner on full blast. Bring down the heat so that it is still boiling but not burning. Stir occasionally to keep things moving a bit.
- Remove from heat and pour into 8 cup measuring cup or whatever container you have. Let it rest for around 1 1/2 hours.
- Once rested, slowly skim moisture residue off the top until clean. In the bowl, add strainer and place a couple layers of cheese cloth in the strainer.
- Slowly pour the clarified butter into the bowl allowing the strainer to further filter your butter. Stop pouring before the milk solids that have accumulated at the bottom start to escape.
- You can store this in a container for later use and it will hold up for 6 months outside your fridge or up to a year in the fridge.
- When you are ready to use it for cooking, spoon out the amount you want to use and heat it up to a liquid form and use however you wish.