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How to Clarify Butter

List of Ingredients




Clarified butter stores indefinitely without refrigeration (this is handy if the power gets cut off because of a storm, utility problem, lack of money to pay the bill, or y2k disruptions. It's also healthier, as clarifying the butter removes most of the cholesterol, but retains the delicious butter taste.

Melt the butter in a pan with a low heat and bring it to a slow boil. If any scum rises to the top, skim it off. Boil slowly (don't burn) until the white solids clump together on the bottom of the pan. The butter oil will be clear and golden. Skim off the butter oil into a clean jar with a tight fitting lid. You can collect the remaining oil and solids in the bottom of the pan, and strain it through cheesecloth or coffee filters, to collect the last of the oil. The solids are then discarded (or fed to animals). Lard can also be clarified by this method, and loses most of its cholesterol while retaining its taste.



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