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How To: Clarify Butter




Source of Recipe


Cuisine at Home magazine
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Clarifying butter is a process used to separate the milk solids from the oily butterfat in butter. You've probably experienced putting whole butter into a hot pan -- it quickly turns brown. That browning is the milk solids cooking. They just can't tolerate higher heat.

To get the butter taste without the browning, clarify butter:
Slowly melt whole butter over low heat. You'll eventually see three layers form. The top layer is foamy and made up of water and milk -- skim it off and discard.

The deep yellow middle layer is the butterfat -- pour this off into a container. This is the clarified butter you want to use for sautéing. What's left in the bottom are the milk solids -- pitch them.