Clarified butter

 Clarified butter is butter that has been gently melted and separated from its milk solids and water. The result is a clear, golden cooking fat with a rich buttery flavor.

How to make it

  1. Put 250 g butter in a small saucepan.
  2. Melt it over low heat.
  3. Let it gently simmer. White foam will rise to the top.
  4. The water evaporates and the milk solids sink to the bottom.
  5. When the butter looks clear and golden, remove it from the heat.
  6. Strain it through a fine sieve or cheesecloth into a clean jar, leaving the solids behind.

Yield: roughly 180–200 g clarified butter from 250 g butter.

Why use it?

  • Higher smoke point than ordinary butter.
  • Excellent for pan-frying fish, chicken, eggs, potatoes, and steak.
  • Gives food buttery flavor without the milk solids that can burn easily.
  • It keeps considerably longer than regular butter when stored properly.

Clarified butter vs. ghee: clarified butter is usually strained after the milk solids separate; ghee is cooked longer, allowing the milk solids to brown and giving it a deeper, nuttier flavor.

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