What Is Clarified Butter?
Learn how to make and use clarified butter in cooking!
You may have come across clarified butter as an ingredient in many sauce recipes-hollandaise sauce for eggs Benedict, for example! Is it different from regular butter?
Here's what sets it apart: clarified butter is the yellow fat that remains after the milk protein and water have been removed from butter. Clarified butter has a longer shelf life that regular butter, and it doesn't burn as easily.¬†
Here's how to make it:¬†
Melt unsalted butter in a heavy-bottomed saucepan over low heat. Simmer gently so that the butter's water content evaporates and the milk protein separates from the fat.
¬†Skim off the foam and white protein that rise to the surface. You can pass the butter through a piece of cheesecloth, if desired.¬†
Store the clarified butter in a opaque, airtight container in the refrigerator.¬†
Lesson originally published in the August 2016 issue of Yummy magazine. Minor edits have been made by Yummy.ph editors.¬†