How to Make Clarified Butter in the Microwave

Clarified butter has been gently heated to remove water and milk solids, leaving behind pure butterfat. It has a higher smoke point than regular butter, making it ideal for frying, sautéing, and baking. The process in a microwave is quick and easy, involving melting, separating, and straining. The result is a rich, golden liquid that enhances the flavour of dishes while being more shelf-stable.
Clarified butter IS NOT GHEE!

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
- 250 g (1 cup) unsalted butter

Microwave on medium power (50%) in 20-30 second intervals until fully melted. Stir between intervals to ensure even melting.

Storage:
Remains liquid if warm. 3-6 months room temperature dark place. 12 months refrigerated and 1 to 2 years portioned in the freezer.

#backyardchef #butter #clarifiedbutter

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[mikeflorence]

Hi Rik, it's Mike. This is a BRILLIANT explanation and demo for Clarified Butter. I've not seen better on YouTube. Clarified Butter has so many uses if you get into cooking next level recipes. This is an INVALUABLE video from you. Cheers, Mike.

[Angela]

My late husband used a lot of ghee, he was Anglo-Indian. Oh I do miss him and his lovely meals. Thank you Rik for prompting wonderful memories 😊❤

[neilanthonyhaywardlewis]

Thanks for "Clarifying" the difference between Ghee and Clarified butter, useful info Rik..

[telebubba]

Nice to know the difference between clarified butter and ghee and how to make it at home. It's far too expensive to buy it in the supermarket.

[muryoung]

I wondered what the difference was between clarified butter and ghee. Thanks Rik for the clarification.

[jmchau]

Whether I am making clarified butter or ghee, I always use the foam and the milk solids on toast. No need to waste them.

[kirsiselei]

Thank you for the information and how to make both🌹❤️
Havent know the diffenence, even im oldish😂

[amandah]

Thank you for your knowledge Rik 👏🏻Amanda xx

[georgekostaras]

I appreciate these easy convenient recipes

[amyadams]

Thanks, RIK, for the recipe and explaining the difference between clarified and ghee. Cheers!

[DMG-ek]

Thanks Rik, l never realised how easy making clarified butter was. Thank you for telling the difference…l thought they were the same 🙈

[htuckey]

Thank you for clarifying that! I never knew there was a difference between the two.

[faithsrvtrip]

The milk solids strained would be perfect to make brown butter for baking or for pasta, like brown butter with sage over pumpking / squash ravioli. Yum!

[allie]

I love clarified butter. Thank you, Rik!

[winnerscreed]

Thank you masterchef Rik, even more knowledge than I thought I was going to get, with your easy to understand explanation of Ghee

[mrdangiles]

I sneezed all over my toast this morning. I can't believe it's snot butter! 🙄. Nice one Rik!

[weewhorobin]

Thanks Rik I learned something today!😊

[joannebrown]

Never heard of this Rik so a first for me!!! Every day is an educational day!! Thank you 🎉

[sharonwilliams]

THANK YOU CHEF RIK FOR YOUR AWESOME TUTORIAL AS ALWAYS 👌❤️🌹

[gregorylocke]

There is a 3rd way. 😊 Courtesy of Chef Thomas Keller. Put a pound or 2 of butter in a ziplock bag. Place in warm water bath or sous vide to melt. Hang bag in the fridge with one corner of the bag straight down. The butter will solidify and the all the milk solids and liquid will be in the bottom corner. Snip the corner of the bag to drain the milky stuff. Lightly rinse off the solid block of clarified butter and use portions as needed.