Butter is made up of butterfat, milk solids and water. Clarified butter is unsalted butter that has had the milk solids and water removed. Clarified butter has a higher smoke point (485 °F or 252 °C) than regular butter (325-375 °F or 163-190 °C), makes it a good choice when you want to sauté foods at high temperatures without it browning and burning.
Without the milk solids, clarified butter won’t spoil as quickly. It Is also well tolerated by those with lactose intolerance and It’s perfect for people who want to stay 100% Paleo.
One disadvantage of clarified butter is that it doesn’t have that same wonderful rich buttery taste and flavor of regular unsalted butter.
A stick (8 tablespoons) of butter will produce about 6 tablespoons of clarified butter. 1 pound of butter = about 1 1/2 cups clarified butter
Melt unsalted butter slowly in a saucepan.
Let it sit for a bit to separate. Butter will separate into 3 layers.
Froth on the top layer.
the middle layer is clarified butter which is a pure golden-yellow liquid.
The bottom layer is the milk solids and some water.
- 1 stick unsalted butter
1- Gently melt a stick of unsalted butter in a heavy-bottomed saucepan over a low heat. Let simmer gently until the foam rises to the top of the melted butter.
2- Remove from heat, let stand for 5 minutes. Butter separates into three distinct layers. Froth will rise to the top., the middle layer is clarified butter which is a pure golden-yellow liquid and the bottom layer is the milk solids.
3- Skim off the foam from the top layer with a ladle or spoon.
4- Carefully pour off clarified butter into a container leaving the milky solids in the bottom of pan. You might want to pour it through cheesecloth-lined strainer, tea strainer or a typical coffee filter.
5- Pour in a jar and keep in the refrigerator for up to 2 months. Some may prefer to store it at room temperature, which is fine, but it’s my personal preference to keep it in the refrigerator.
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