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Clarifying Butter
Appears in
Published 1999
Removing the water and solids from butter makes it less likely to burn. Ghee is a form of clarified butter.
To make 100 g (3¼ oz) clarified butter, cut 180 g (5¾ oz) butter into small cubes. Place in a small pan set in a larger pot of water over low heat Melt the butter without stirring. Skim the foam, without stirring the butter.
Remove from the heat and cool slightly. Pour off the clear yellow liquid, being very careful to leave the milky sediment behind in the pan. Discard the sediment and refrigerate the clarified butter in an airtight container.
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