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Clarified Butter
- /
350–400 g
- Difficulty
Easy
- Ready in
45 min
By Alan Turner and Terence Williamson
Published 2020
Clarified butter is the liquid left after the milk proteins are removed from butter. What is left is almost 100% pure butter, which can be cooked at a higher temperature. As the butter is cooking, the milk solids will collect at the bottom of the pot and start browning. This forms a sediment which needs to be discarded.
Ingredients
500 g 1 lb 2 oz
Method
Melt the butter in a pan over a low heat. Increase the heat to medium and heat until the butter reaches a gentle boil and starts to bubble. As it boils, a foam will form on the surface. Using a ladle, skim this foam off the surface as it forms, and discard. Keep doing this until no more foam appears.
The clarified butter is ready when the bubbling calms down; this means the water has ev