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 To
clarify butter is to simply melt butter so the water evaporates from it and the
milk solids separate from the fat.
They drop to the bottom of the pan. The clear
liquid that remains on top is called "clarified butter".
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Clarified Butter: 1 cup
butter yields 3/4 cup clarified butter. NOTE: 2 sticks (1 cup) butter = 1/2
pound
Clarified butter keeps for
up to 3 weeks, well covered, in refrigerator or freezer. |
After clarifying, it gives
the butter a higher melting point which is good for
greasing pans. It has different
properties than using melted butter in a recipe, so don't use it, instead!
Keep
clarified butter liquid by placing the filled bowl or spray bottle in warm
water.
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To clarify butter in a microwave:
Place 1 stick butter at a time in a 2-cup heatproof glass measure. Cover
with wax paper and microwave at 100 percent power for 1-1/4 to 1-1/2 minutes
until melted. Let stand, uncovered for 2 to 3 minutes until the solids
settle, then gently pour off the clarified liquid. Makes a little over 1/3
cup. |
To clarify butter on the stove top:
1. In a 1-quart saucepan, bring 1 cup of unsalted
butter at a time to a slow boil over low heat until melted and the solids
separate from the fat, about 10 to 15 minutes. Continue until crackling and
bubbling almost stop.
2. Remove from heat and let stand a few minutes;
skim off the foam.
3. Slowly pour off clear yellow liquid through a
small strainer, into a covered jar, leaving behind the residue of milk solids
that has settled to the bottom of the pan. Discard milk solids.
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