How to Clarify Butter | Allrecipes

Learn a simple process that lets butter withstand higher heat.

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 discover the perfect pan to use for clarifying butter. Then 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.

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[dilenaking]

Easy. Melt butter. Pour into a dish. Put in refrigerator till solid. Run a butter knife around the edges. Stab a fork into the solid and pull it up. Scrape any remaining milk solids off the bottom.
Viola! Clarified butter!! 😁

[joejoseph]

Why not just strain it from the get go? Does that mess it up?

[rondagoodlet]

Nice tips especially using the cheesecloth. Thanks so much!

[Gamechannel]

i cook the butter until it loses its pop sound and the casein starts to coegulate clump and sink to the bottom. this way you dont have to skim off the white foam.

[ClawBuckle]

without cheese cloth: there is tiny milk solids
with cheese cloth: no tiny milk solids

[XxLillyxX]

Why can't you just use the cheese cloth in the very beginning so you don't have to waste time skimming it with a spoon?

[sammyt]

I just boil the butter until nothing is floating at the top, pour the golden clarified butter into a container and use the delicious milk solids that have settled at the bottom in an omelette or something! I don't fish out the floating milk solids like in the video; what's the benefit of doing that?

[izegrimcreations]

I've seen Ghee last for more than six months at room temperature, and years in the freezer.

[kicknsystm]

What about straining through a coffee filter?

[thomie]

I think I need more clarification. Can someone clarify the butter even more than this video?

[jackrussel]

What about putting the butter in a bowl over a pan of boiling water.

[annematti]

The best way is to let the clarified butter to cool in the refrigerator

[salamanderdeath]

Useful video but it doesn't say how long any of it should take, and it also doesn't say that if you don't want to save the milk solids, you can just pour it through cheesecloth. Surely there's no point spending 45 minutes spooning off milk solids (yes, that's how long it's gonna take) if you don't want to keep them?

[Gummiesptatel]

Why not put all the butter trough the kitchen towel so you do not have to clear it with the spoon as you did

[belleofthebarnyard]

I just saw a whole lot of greasy dishes to clean lol. But great tutorial, thank you.

[jaybld]

Thanks. so helpful cause i have test tomorrow & didn't know how to do this until now .. :)

[HaveFaithInGod]

Is this ghee? Could this be done in a microwave with proper time and power settings?

[sleverlight]

What's the difference between clarified butter and normal butter? does it give you a deeper taste?

[joesimmons]

I'm using sea salted butter and a coffee filter. It's not filtering very well, just drip by drip.

[Ninja_Drummer]

Who knows a lot about clarifying butter? Not me buther!