Making Clarified Butter

Clarified butter is an excellent cooking fat, it has a high smoke point and it tastes great. I misspoke in the video, butter is 80-85% butterfat not 75%.

[JohnComeOnMan]

We appreciate your clarification of this matter.

[ovsulgh]

I'm so glad I came across this video! My biggest cooking gripe has always been burning butter! I now have the fix!
Thank you so very much for doing the video. No more butter aggravation!

[sriharigopal]

Note that you can store the clarified butter at room temperature. No need to store in the fridge. I'm Indian and we store ghee on the shelf, and it stays good for a long time. It can get rancid, but only if the milk proteins were not strained properly.

[timdriskell]

Love your videos. Is it just me or do you sound just like Tom Bodet from the Motel 6 ads. I hope you'll leave the light on us LOL Thanks for the videos.

[deebieg]

I think that residue would be perfect for grits! Grits need a lot of salt. Great video.

[AWWx]

Really interesting way to do clarified butter and the tripod shot shows exactly how it can work out. I also had no idea that the smoke point was that much higher for clarified butter over simply normal, milk-protein-containing butter.

[dagneytaggart]

Clarifying butter is on my to-do list. Yours is the first I've seen done on with a double boiler. What a lightbulb going on, of course it should be moment!

[nathanielsizemore]

I think I would use the left-overs for buttered popcorn. 😋🍿

[Yeshuaschosen]

Man o man this stuff is great for frying food or seasoning pots! I'm hooked!

[mozu]

I didn't realize that there was something with a higher smoke point than peanut oil--thanks!

[lisagonzales]

Thank you for teaching me about clarified butter and cast iron. My dad has been collecting a bunch of old cast Iron but he won’t let me clean any up. I did find an 19th century pot (like tea kettle) that hung over a fire. I was so excited. Anyway, I’m making clarifies butter as I type this.

[cacadog]

Use a gravy spoon to gather the foam, the ladle like shape of the gravy spoon will scoop much easier.

[Gerdoch]

Really informative, thank you! I will have to give this a try myself.

[Sam-Icy]

What is that double boiler you have? Never knew they made them out of glass but now I really want one lol

[MoonDogg]

I make my clarified butter in about 6 pound batches. Last a few months. I do it a little different with the same results. Good video.

[MikeHoncho]

Corning ware makes a nice glass double boiler. Glass double boilers are very expensive nowadays.
So if you see one at a secondhand store or at a garage sale, yard sale definitely pick it up.

[ManLand]

This is something I can do for sure and will thanks there Brother...

[ChuckDoesntSleep]

In the 60s when I was growing up, I never saw a double boiler anywhere that wasn't made of glass. I'd love to have one. I've forgotten what brand they were, but everyone seemed to have the same brand. Going to use this method for making some butter. Great video, thank you.

[dennissaner]

After skimming off the top it's a lot easier to just pour it through a coffee filter. That way you're sure to catch any of the unwanted milk-fats. Also, this will sit on any kitchen counter, without going bad, for six months. It will last for at least a year in the fridge. I can't imagine this would sit anywhere for long as it is so tasty!

[justinhunter]

I love your videos!! So much knowledge! Thank you!! All right up my alley and how I do things!