Clarified butter is pure butterfat, minus the water and milk proteins found in normal butter, which means it's much less likely to burn and spoil. Here's the easiest method for at-home cooks.
- Yield:Makes about 1 1/2 cups
- Active time: 20 minutes
- Total time:20 minutes
- 1 pound unsalted butter, cubed
In a small saucepan, melt butter over medium-high heat.
Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface.
Bring to a boil; the milk proteins will become foamy.
Lower heat to medium and continue to gently boil; the milk proteins will break apart.
As the butter gently boils, the milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease.
Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.