Clarifying Butter

Clarifying Butter for Use at Higher Cooking Temperatures

Clarifying butter removes the milk solids from the butterfat, making it suitable for cooking at much higher temperatures than whole butter. Clarified butter can also be stored without spoiling, giving it a longer shelf life than whole butter. Use it for sautéing to add a unique, nutty flavor to your dish. Read on to learn how to make and when to use clarified butters.

Clarified Butter

In a heavy pan, melt butter over low heat. Skim off froth and carefully pour the clear yellow liquid from the pan, leaving the residue behind. Discard the residue. Clarified butter will keep about three times longer and will not char as easily in sautéing applications.

Buerre Noisette or Brown Butter

Begin with clarified butter. Cook clarified butter over low heat until it turns amber. Browning the butter gives it a "nutty" flavor. Brown butter can be used in sauces and icings.

Ghee

Ghee is cooked longer than regular clarified butter and the milk solids are caramelized. Cook butter (unclarified) over the lowest heat setting and keep below a simmer; cooking time may be several hours. Pour the liquid portion from the pan and discard the browned milk solids.

Note: One pound of butter will yield about 1½ cups clarified butter.