Have you ever wondered how to clarify butter and why you would want to? In order to be “clear” about how to clarify butter, you need to know exactly what you are clarifying.
Butter is made up of milk solids, water and butterfat (the ingredient that makes butter so delicious). Clarified butter is realized when the water and milk solids are removed from the yellow butterfat.
Why would anyone want to mess with butter when it’s already so tasty? There are a couple of reasons.
First, clarified butter has a higher smoke-point than regular butter, which means that sautéing is a snap – no burned butter!
Secondly, the lack of milk solids gives clarified butter a longer shelf life. Clarified butter is an especially delicious base in Hollandaise and Béarnaise sauces.
Here Are a Few Simple Steps to Clarify Butter
- Melt one or two sticks of unsalted butter in a saucepan over low heat. One stick (8 tablespoons) will produce 6 tablespoons of clarified butter. Do not stir the butter while it’s melting. The water boiling off the butter will produce a foam on the surface. The milk solids that separate from the butterfat and water will appear as a white residue.
- Using a ladle or large spoon, skim the surface of the simmering butter to remove the foam and milk solids
- Place the milk solids in a separate container and refrigerate. Suggestion: mix milk solids with a hot bag of popcorn. Yum!
- Butter will appear clear and golden. Continue to simmer until all milk solids have been removed.
- Place in container and refrigerate until ready to use.
Take a look at: How to Caramelize Food