Video: How to Clarify Butter -

Video: How to Clarify Butter

See a simple process that lets butter withstand higher heat.

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At high heat, butter begins to brown, smoke, and scorch. In this video, you’ll learn how to make clarified butter, a simple process that helps butter withstand higher heat without burning. You’ll see a simple process for separating out the milk solids, leaving you with only rich, golden clarified butter fat, also known as “drawn butter” or ghee. You’ll watch as the butter separates into three distinct layers, with a foamy top layer of milk solids, the golden butterfat in the middle, and a bottom layer of mostly water and more milk solids. You’ll see an easy method for skimming the milk solids away—and get tips for putting these solids to delicious use! Then you’ll see how to filter out any remaining milk solids. With the cloudless golden butterfat that remains, you can pan fry or stir-fry at temperatures that would be too high for regular stick butter. You’ll also get a tip for storing your clarified butter. It stays fresh for months in the refrigerator. See more how-to videos >>

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Dec. 30, 2014 3:15 am
The simple way to clarify butter is to melt it in a saucepan and pour it in a gallon size zip lock bag. Pierce a corner of the bag about 2 inches from top and side to allow string or wire to go through.I use a bent piece of stiff wire. Hang the bag over a bowl on counter by tying it to a handle on upper cupboard door. The bag will hang at an angle forming a funnel like shape. The butter will separate into three layers.After ten minutes snip a small piece off the bottom of bag and let the milk solids flow into bowl. Once the clarified portion starts to flow out capture it in another container until the top milky layer starts running out.
Jul. 7, 2013 7:19 pm
This was so easy to do! It was awesome with my grilled lobster!
cheffy baby 
Jun. 30, 2013 4:14 pm
In the video, this is the hard way. Melt the butter and pour it into a pyrex measuring cup (what I use) and refrigerate. After the butterfat has solidifies, cut a hole in the chunk of butterfat and pour off the water/milk solids liquid on the bottom of the cup. Scrape the milk solids of the top of the butterfat. Sometimes I'll rinse the bottom of the butterfat in cool water. Voila! clarified butter. And clarified butter/ghee is PURE FAT, same calories.
Feb. 7, 2013 10:28 am
It doesn't matter if the butter is unsalted or not.
Dec. 25, 2012 11:19 pm
Clarified butter is truly is better tasting & u dont get that fatty after tastewhen u clarifite, I use clarified butter when i make my Baklava. Thx Josie
Sep. 26, 2012 8:26 pm
yay! GHEE Is so good and less fat content
Aug. 19, 2012 9:55 am
Your video depicted 1 1/4 STICKS butter, but the audio said 1 1/4 CUPS. This doesn't really matter, but I thought you were going for "how to end up with 1 cup of clarified butter"-THEN it would matter, but perhaps this would confuse a novice and lead them to think that the pictured 1 1/4 stick is the equivalent of 1 1/4 cups.
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