Ready in 1 hour
Clarified butter is used for searing, sauteeing, and classical sauces such as hollandaise.
Cuisine: Main Ingredient: Unsalted butter.
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The easiest way to clarify butter is over a water bath or double boiler. This allows you to gently heat the butter to the boiling point. From here, the water bubbles out and evaporates pulling with it the Whey proteins that form a foam on the top. . The better the quality of the butter, the less water.It will be very tempting to skim the foam as it shows up, however do yourself a favor and let it alone.
Eventually the foam will dehydrate and collapse, leaving you a thin skin of whey protein on top and dry casein particles on the bottom. Remove from heat.
Finish by skimming off the skin and pouring off the now clarified butter (careful not to let any of the casein out with it) into your storage container of choice.
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