The easiest way to clarify butter is over a water bath or double boiler. This allows you to gently heat the butter to the boiling point (212 degrees at sea level). What happens next is the water bubbles up out of the butter and evaporates, and the whey proteins form a “foam” on top.
Eventually this foam will dehydrate and collapse, leaving you a thin skin of whey protein on top and dry casein particles on the bottom.
To finish the process, simply skim off the skin on the top and then pour off the clarified butter, being careful not pour off any of the casein which is on the bottom.
This clarified butter can then be used for searing, sauteeing, and classical sauces such as hollandaise.
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3 users responded in this post
Jacob that is elegant; no more standing over the pan waiting for it to burn
After butter has been clarified, does it still need to be refrigerated? Another question I have is where can I find the nutritional info for clarified butter? My wife is a stickler for that stuff. Between the milk solids being removed, and the water coming out, the info has to be changed. If you could let me know where to look, I’d appreciate it.
Keep up the great shows.
Dave
@Dman,
After the butter has been clarified, it does not need to be refrigerated. It can be treated just like any other cooking oil. This means that it should be stored in a cool dark place, away from direct light, especially sun light.
The nutritional info for clarified butter is as follows. For one ounce of clarified butter there is:
Calories: 224
Total Fat: 25 grams
Poly Unsaturated Fat: .97 grams
Monounsaturated Fat: 7 grams
Total Cholesterol: 65 milligrams
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