Clarifying butter removes the water and milk solids, leaving pure butterfat. Clarified butter can be used at higher temperatures than normal butter. Makes 1 lb. of clarified butter.
Things You'll Need
Cut the butter into pieces and melt slowly in a heavy saucepan over low heat. The water in the butter will evaporate, and the milk solids will sink to the bottom of the pan. Froth will rise to the top.
Skim froth from surface.
Carefully ladle or pour off clear melted butter into another container, leaving the milk solids at the bottom of the saucepan. You might also strain the butter through a double layer of rinsed and squeezed cheesecloth.
Clarified butter is often used in Indian cooking, where it is called ghee.
Clarified butter keeps longer than normal butter – a few weeks in the refrigerator.