Clarified Butter
How much clarified butter you get will depend on the the brand of butter you use. I used ½ pound of Kerrygold salted butter and got ¾ cup of clarified butter.
Ingredients
- ½ pound butter, salted or unsalted
Instructions
- In a small saucepan over medium-low heat, melt the butter, then turn down to a simmer. (You can clarify a larger amount, if desired, and keep it for later, same instructions)
- Simmer the butter, keeping a close eye on it. The fats will sink to the bottom and foam will rise to the top. Do not stir.
- Carefully skim the foam from the top as it rises. When no more foam rises, carefully pour the yellow butter into a separate dish, leaving the solids behind in the bottom of the pan. You can pour the butter through a cheesecloth to ensure you catch all the solids.
Notes
Gr8 Do Ahead Tip:
Clarified butter will keep in the refrigerator for up to 10 weeks. Tried this recipe?Mention @Great8Friends or tag #gr8food!