Clarified Butter (Butterschmalz)
Clarified butter is perfect for frying and sautéing! Clarified butter and, the closely related Ghee, have a higher smoke point and add so much flavor to any dish.
Servings: 1 jar
Instructions
- Cut the butter into uniform cubes or slices.
- In a large, heavy-bottomed saucepan, melt the butter over low heat.
- When it’s fully melted, bring it to a gentle simmer. As the butter melts, foam will rise to the surface. Use a spoon or skimmer to carefully skim off and discard the foam.
- It is done when the bubbling mostly stops and the butter has separated. This will take about 5–10 minutes.
- Strain the liquid butter through a fine-mesh sieve covered with a few layers of cheesecloth into a glass jar or container. This way all the solid bits get filtered out.
Notes
- Use unsalted butter: Start with unsalted butter to have better control over the flavor and reduce the risk of ending up with overly salty clarified butter.
- Use high-quality butter: The quality of your butter will affect the flavor of the clarified butter, so opt for high-quality butter for the best results.
- Cut the butter into uniform pieces: Cutting the butter into smaller, uniform pieces will help it melt evenly and reduce the chances of overheating or burning.
- Use a heavy-bottomed saucepan: A heavy-bottomed saucepan distributes heat more evenly and helps prevent scorching or burning during the clarifying process.
- Melt the butter over low heat: Start with low heat to gently melt the butter. Avoid high heat, which can cause the milk solids to brown or burn.
- Skim off the foam: As the butter melts, foam will rise to the surface. Use a spoon or skimmer to carefully skim off and discard the foam. This foam consists of milk solids.
- Don't stir the butter: Avoid stirring the butter during the clarifying process, as this can mix the milk solids back into the liquid.
- Watch for the separation: As the butter clarifies, you will notice a clear, golden liquid on top and milk solids at the bottom. Be patient and let the separation occur naturally.
- Use a fine mesh strainer or cheesecloth: When pouring off the clarified butter, strain it through a fine mesh strainer or cheesecloth to remove any remaining solids.
- Experiment with flavors: Consider adding herbs, spices, or aromatics like garlic or shallots to the clarified butter during the clarifying process to infuse it with different flavors.
- Doubling the recipe: You can double or triple the amount of butter, the cooking time will be longer.
Nutrition
Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 25mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg