Now you have essentially a butter-flavored oil that can be used for sauteing, deep-frying, frying, and many other things. It will solidify in the fridge, which is normal, but will easily melt down when heated up again. And it lasts a super long time, 8 months to a year. Once foamy, remove the pot from the heat and let it sit for 5 minutes. Let the butter cook until it starts to foam and. Continue cooking over low heat, uncovered. Pour the clarified butter into a container with a lid, I like to use mason jars. Clarifying Butter: Step by Step Melt butter (regular unsalted) in a skillet over low heat. NOTE: The cheesecloth is optional, it just helps to get the maximum amount of clarified butter once it is reduced. Butterfat is a clear golden yellow liquid. 02 of 06 Let the Milk Solids Separate The Spruce / Elaine Lemm As the butter melts, you'll see a layer of foam rising to the surface. Clarified butter is the butterfat from which moisture has evaporated and the milk solids have been extracted. Some people will throw that out, but it is great to be used in mashed potatoes, on popcorn, spread on toast, etc. To begin, gently melt a stick or two of unsalted butter in a heavy-bottomed saucepan over low heat. You will be left with the milk solids/butter solids in the pot. Then squeeze the cheesecloth to get any extra clarified butter that soaked it, into your bowl or cup, mason jar, etc. Be careful, you donвЂ™t want to pour any of the milk solids in there, they still might get through the cheesecloth and the sieve. Or pour it gently over the cheesecloth-lined strainer. You can ladle the clarified butter over a cheesecloth resting on a sieve/strainer and bowl or measuring cup which will catch any extra floaters you may have missed.

Remove the pot from the heat and allow it to sit for about 5 minutes. The white stuff on the bottom of the pot is the milk solids/butter solids. The clear oil-looking liquid is clarified butter. Once it completely melts down, use a slotted spoon or strainer and skim any foam or floaters off the top of the clarified butter. I donвЂ™t normally do it, but you certainly can if you like. TIP: If you want the butter to melt a little faster, you can cut the butter up into small chunks.

This will allow the milk solids or butter solids to separate from the milk fat/butter fat, without the butter or the milk solids burning. Do NOT rush this and donвЂ™t use high heat. You can also place the butter in an 8x8 baking pan, and do it in the oven on a low setting (212 F/100 C).ДЄllow the butter slowly reduce it will take 15 to 20 minutes or longer. To do that, we heat and melt the butter slowly and simmer. Once the foam has been removed and you're left with a yellow liquid, allow it to cool/rest for about 5-7 minutes. Cook at a low temperature ensuring the butter isn't browning while gently skimming the foam off the top. In order to make clarified butter at home, we need to separate the milk solids from the butterfat and also get rid of the water in the butter. Place butter in a small saucepan and melt over low heat.

Clarify butter