CLARIFIED BUTTER
What is clarified butter anyway?? You could think of it as a more clear, natural butter. Solid butter has a lot of milk solids in it, when you melt it slowly, the cream/milk solids separate leaving you with clarified butter. This also increases butter’s smoke point, making it ideal when cooking at high temperatures.
ingredients
1 pound (4 sticks) unsalted butter, cut into 1” cubes
Makes about 2 cups
Melt butter in a small saucepan over medium-high heat until white milk suds float to the top of surface. Continue to cook butter until it comes to a boil and milk suds become frothy. Lower heat slightly and continue to cook until milk suds break apart and sink to bottom of pot.
Once boiling has stopped, pour butter through a fine mesh strainer, lined with a coffee filter into a heatproof container to remove browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.
