How to Make Clarified Butter




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By removing the milk solids you end up with a butter that can be used at a higher temp and not burn.

Step 1: First You’ll Need Some Unsalted Butter.

The amount isn’t important.

Slice into the smaller pieces, this will help the butter melt quicker.

Step 2: ​Place in a Saucepan Over Low Heat.

Slowly let the butter melt until it only just starts to bubble.

You can see how it’s already separated.

Remove from the heat.

Step 3: Using a Skimmer of Paper Towel, Remove the Foam From the Butter.

Let it sit for 5 minutes so the milk solids have time to sink fully to the bottom.

Step 4: Next, Pour the Top Layer Into a Jar, This Is Our Clarified Butter.

Once the most of the top layer is gone stop because we don’t want to mix the milk solids back into the butter.

Step 5: Place in the Fridge to Let It Cool and Harden.

Step 6: There You Have It! Clarified Butter.

The wonderful thing about clarified butter is it has a higher burn point.

This makes it perfect for eggs or steaks.



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    11 Discussions


    1 year ago

    This has proved to be an effective way to convert butter into a "non-dairy product" for people, like my wife, who have an allergy to milk proteins.

    2 replies

    Reply 1 year ago

    I'm not sure I would agree. Our household uses ghee because we have to, not because we want to. Ghee has properties resembling oil rather than butter. Because of this, one has to reduce the quantity when substituting ghee for butter in recipes. Often the results are different too. For example, dishes don't brown as you'd expect. The milk proteins contribute to browning food.

    ZeeshanA57dragon flyer

    Reply 1 year ago

    well basically both are the same. In this article he showed you how butter is converted to clerified butter(or premature ghee). Ghee is made, from cream and doing some processing( 25 liters of milk create only half liter of ghee )


    1. boil milk

    2.let it cool

    3.skimmed the milk/ collect the cream floating on milk the cream in fridge or freezer(depends on how much you want to make.)

    5.put 4-5 spoon of cream in blender with 1 liter of water and blend for 30 to 40 sec.

    6. stop and collect the butter.

    7.drain any water in cooking ware after collection (let the butter set for few minute so the water can be drained easily).

    8.heat it until you see clarified form/liquid then let it cook for a hour or two and collect ghee dispose any impurities at the bottom. use it in your every day cooking or take tea spoon daily up to you.

    or just apply a little on toast or egg in breakfast


    Question 1 year ago

    What´s the point of it beside the higher burn point? Really I see everyone talking about, that it´s more healty, but is always "they says" or "because it is". Do you have any cientific information about it? Thanks.


    1 year ago

    We made ghee recently (cooking the clarified butter for longer) and it has the most wonderful smell of bananas. Sounds weird but it is so much better (and cheaper) than the rubbish we have been buying for years.

    Penolopy Bulnick

    1 year ago

    I didn't know you could do this so easily, thanks for sharing :) What happens to what is left in the pan after you pour off the clarified butter? Can what is left be used for anything?

    2 replies
    delugesJohn deCaux

    Reply 1 year ago

    oh, I was wondering about that too. Good to know!