Clarified butter as the name suggests is pure butter without the milk and any other impurities. It’s a bit time consuming and tedious, yet worth the effort. In many cultures clarified butter is used in their cooking, such as for pan frying and as a dipping sauce for shrimp and lobster. You can purchase them at specialty supermarkets but they are expensive. It’s easy to make and rewarding. I make them in large batches, then pack them in resealable plastic bags and store them for later use. I recommend freezing the butter because it stays fresh, but you can refrigerate for a shorter amount of time. I use it when making cookies and baklavas.
Skill level: Intermediate
- Unsalted Butter
- Empty the butter packets into a large pot.
- Begin to melt on low heat.
- As the butter melts, foam will develop on the surface.
- Using a large spoon, carefully skim off the froth.
- Continue doing this until all the butter has melted and all the froth or foam has been removed.
- Empty the butter into a large heatproof bowl. You will notice that there is white residue at the bottom of the bowl. Make sure you don’t include that with the clarified butter.
- At this point, you can measure cupfuls of the butter and empty them into resealable freezer bags and store them in the freezer. Remember to label and date the packets.
- When you are ready to use them, you can bring them to room temperature or if the recipe asks for melted butter, you can melt them again.