Clarified butter

Clarified butter

By
From
The Huxtaburger Book
Makes
375 g
Photographer
Chris Middleton

Clarifying butter is a very simple process. All you are doing is melting the butter and then pouring off the frothy milk solids, leaving a lovely golden fat. Clarified butter lasts longer than regular butter, and can be cooked at a higher temperature without burning. It is also known as ghee.

Ingredients

Quantity Ingredient
500g butter

Method

  1. Place the butter in a saucepan over a medium–low heat. Once it has melted, turn the heat down to low.
  2. Skim off any scum that rises to the top. Do not stir the butter, but allow the milk solids to catch on the bottom. The liquid will evaporate eventually, and you’ll be left with beautiful golden pure clarified butter. Be careful not to let the solids brown, as they will caramelise and turn the mixture into browned butter.
  3. Strain through a fine sieve, into an airtight container. Keep in the fridge for up to 1 month.
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