Gallery: How to Make Clarified Butter

20100212melt slowly.jpg
20100212melt slowly.jpg
Why you should clarify butter
Why you should clarify butter

Because it's ridiculously rich and flavorful. To get your butter looking like this, click ahead for the step-by-step process.

*No grandmas were harmed during the making of this butter.

Cut one pound
Cut one pound

Or a minimum of two sticks of unsalted butter into rough pieces.

Butter shopping advice: Splurge for the fancy stuff like imported European or local artisanal.

Add to a small saucepan
Add to a small saucepan

You'll lose some volume in the separating process.

Melt slowly
Melt slowly

Keep it on moderate heat. Do not stir.

When butter is fully melted
When butter is fully melted

Bring to a simmer. Foam will begin to form on the top of the pan.

Let simmer
Let simmer

Until all foam seems to have risen to the surface. White milk protein solids will have separated to the bottom, leaving golden liquid in the center of the pot.

Turn off the heat
Turn off the heat

And let the solids settle to the bottom. Skim off the foam on top with a spoon.

Pour the clarified butter
Pour the clarified butter

Have a jar or bowl handy. Leave the white solids behind.

Discard the proteins
Discard the proteins

Store in the refrigerator for up to a year.
(I've read these can be added to pancake batter or any dairy-based batter, but have yet to try it myself.)

Let butter cool before covering. Store in the refrigerator for up to a year.