How To Clarify Butter
Instructions
Clarified butter, unlike ordinary butter, allows you to cook at high temperatures, since it's made by separating milk solids and water from butterfat: learn how to do on the cooking tutorial by YellowSaffron!
Butter is a type of fat not very suitable for cooking, since it burns at a very low temperature.
Clarified butter allows you to cook at high temperatures, to get for example crispy fried food.
Let's see how to do.
Put the butter in a bain-marie, or in a heavy saucepan, and turn on the heat.
The butter will melt, letting a white foam come to the surface.
As the foam rises to the top, skim it off with a ladle.
Let the butter simmer slowly until transparent, so that the casein settles on the bottom.
Now strain the butter through a cheesecloth... and discard the casein settled on the bottom.
If you're not going to use the clarified butter immediately, pour into sealed jars and keep in the fridge.
Here is the clarified butter, ready to use.
