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clarified butter in a jar

Classic Clarified Butter

Tami McBride
Learn how to make clarified butter for high heat cooking and frying.  Clarified butter is butter that has been heated and the milk solids have been removed.  It is easy to make and stores longer than regular butter.  Sear, deep fry, and cook anything breaded with it. Use it in place of oil for high heat frying without the fear of burning the butter.  
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 /4 cup

Ingredients
  

  • 1 pound unsalted butter*

Instructions
 

  • ADD unsalted butter to a sauce pan warming over low heat.
  • COOK approximately 5 to 10 minutes until the butter melts. There will be foam and bubbles on surface and the solids will sink to the bottom.
  • SIMMER on low to medium-low heat until the milk solids and milk fat have separated, about 15 to 20 minutes. The milk solids will sink and some foam will float on the surface.
  • SKIM off the foam from the top of the butter.
  • STRAIN the butterfat into a container with a coffee filter or fine mesh cheesecloth. The milk solids should stay behind.
  • Please note: Gentle, low heat is best. With a pound or more butter, it will take a bit longer to melt and clarify on low heat. Don't be tempted to turn up the heat or you may end up burning the butter.

Notes

* Salted butter can also be used, but is not recommended.
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Keyword clarified butter, how to make clarified butter
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