Classic Clarified Butter

Instructions

1. Prepare the Equipment: Make sure the saucepan, spoon, strainer, cheesecloth, and storage jar are completely clean and dry.clean, dry equipment
2. Melt the Butter: Add the cubed butter to a heavy-bottomed saucepan. Melt uncovered over the lowest practical heat without stirring.1 lb unsalted butter
3. Allow the Butter to Separate: As the butter melts, it will divide into three visible parts: white foam on the surface, clear golden butterfat in the middle, and pale milk solids settling on the bottom.melted, separated butter
4. Simmer Gently: Maintain a very quiet simmer for 12–18 minutes. The butter should bubble softly as the water evaporates, but the milk solids should remain pale.separated butter
5. Skim the Surface: Use a shallow spoon or fine skimmer to remove the white foam from the surface. Work gently and avoid disturbing the milk solids on the bottom.surface foam
6. Check for Doneness: The clarified butter is ready when the middle layer is clear, the sputtering has nearly stopped, and the milk solids at the bottom remain cream-colored or pale yellow. There should be no toasted or nutty aroma.clear butterfat, pale milk solids
7. Stop Before Browning: Remove the saucepan from the heat before the bottom solids begin turning golden brown. Let it stand undisturbed for 3–5 minutes so the layers settle.finished clarified butter
8. Separate the Clear Butterfat: Slowly ladle the clear butterfat through a cheesecloth-lined fine-mesh strainer into a clean, dry, heat-safe jar. Stop before reaching the milky sediment at the bottom of the saucepan.clear clarified butter
9. Cool Completely: Let the clarified butter cool uncovered until it reaches room temperature.cooled clarified butter
10. Seal and Refrigerate: Cover the jar tightly and refrigerate. Use a clean, dry spoon each time to prevent moisture or food particles from entering the butter.finished clarified butter