Easy Clarified Butter Tutorial | 60 Second Series | Episode #1

How to make the easiest clarified butter you've ever seen

Here's how I do it, but first, why would you want to?

By clarifying butter, you remove all the milk solids and water, basically splitting away the buttermilk which leaves you with a clarified butter that has a much higher smoking point, meaning you can cook it on higher heat, and for longer periods without it burning

Get your butter into a container and melt it in the microwave, don’t mix it, don’t stir it, but make sure it's fully melted then you'll see it separating into buttermilk on the bottom and clearer butter on top, get that in the fridge and leave it to fully set

Once it's set, get it out, pierce a hole in each corner, then pour out all of the buttermilk, marinate your meat in that if you like for tenderness

Tip out the butter, wipe the bottom with some kitchen paper to get rid of any milk solids and water that are left and then you have it, beautifully simple clarified butter ghee for use in your next curry

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[fluffybunny]

Thanks very much…butter ghee is so expensive..problem solved!

[troyboy]

Simple, effective and saves you money ... top job fella !

[pippy]

Top video as usual …. Question .. does have be salted or unsalted butter … ?

[idrisbaxamusa]

How long do you put in the fridge after melting? Doesn’t the buttermilk also get solidified again along with the butter when you put in fridge ?

[MarioCarnello]

Never realised it was that easy. How long does it then last in the fridge?

[Velaxity]

Might have to give this a go! Cheers Josh