Clarified Butter

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


Place the desired quantity of unsalted butter in a saucepan and place over low heat. Skim off the foam from the surface as the butter heats. One half pound of butter will take 15-20 minutes; a larger quantity can take as long as an hour. When the butter becomes very clear, particles of sediment sink to the bottom of the pan, and foam stops rising to the surface, remove it from the heat and strain it through an extremely fine sieve or through several thicknesses of cheesecloth, leaving any excess sediment in the bottom of the pan. Allow the butter to cool to lukewarm before using it. Clarified butter can be stored in the refrigerator for several weeks, or can be frozen and stored for up to six months.