How do you claify butter?

Answer 1

Melt the desired amount of butter in a pan over low heat, the white solids that rises to the top, skim off. The liquid that is left over is clarified butter and it can take a much higher heat than normal butter, as it is the solids that burns first.

Answer 2

To clarify butter, first melt unsalted butter slowly in a pan. Simmer over low heat, without stirring, until the milk solids have separated and sink to the bottom. Other impurities will rise to the surface, while the butterfat in the middle layer becomes very clear.


Remove the pan from the heat and skim off the foam with a spoon.


Then carefully ladle the clarified butterfat into a separate container. Be careful to leave the solids behind. One pound of butter will yield approximately 12 ounces of clarified butter.


While clarified butter doesn't have as much flavor as whole butter, it does have a higher smoke point--making it useful for saute--because the milk solids, which scorch easily, have been removed.


Also, without milk solids butter won't spoil as quickly. In the days before refrigeration, cooks in India perfected a special clarifying process that significantly prolongs freshness. This highly clarified butter is called ghee.

Answer 3

to claify butter melt the butter then let cool. The milk
products will separate and the butter will float to the top creating
two layers. Use only the transparent top layer. The bottom milky
layer is what will cause butter to burn.

Answer 4

To clarify means to take away the milk solids leaving only the clear yellow liquid. Melt the butter, then wait for the cloudy material to rise. Then, either spoon off the cloudy material, or, pour slowly taking care to only pour the clear yellow liquid.
You can also freeze the melted butter, taking care not to shake it. The cloudy fat will rise leaving the clear yellow liquid on the bottom.

Answer 5

You heat the butter and as it bubbles a scum appears on the surface remove that and the butter underneath is clear. This is clarified butter. Don't heat it to hot or it will turn brown you want to heat it till it bubbles good. Chefs may have a strainer or other gadget to do this but I do it this way.

Answer 6

Melt.
Let sit.
Pour off the yellow stuff, leaving the white stuff behind.
The yellow stuff is the butterfat, the white is milk solids.
Also known as ghee, drawn butter, or butter oil.
enjoy,
bkgurrl1

Answer 7

You melt it. When it's liquid, pour off the top layer, and what's left is clarified.

Answer 8

i put it in the microwave 1 cube for about 20 sec watch it you don't want to burn it

Answer 9

Salted or un-salted