How do you make clarified butter? thanks?

Answer 1

well first you want to start with about 2 sticks (1/2 pound) unsalted butter, cut into pieces( about 1" each)

Place the butter in a heavy saucepan(pots work really well for this) and melt slowly over low heat.melting butter too quickly will make it burn. u want it just melter but not browned. Remove the pan from the heat and let stand for about 5 minutes. just enough for it to cool some but not enough for it to become solid again.
Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan. Be sure not to mix the solids back into the butter.for some, it may be easier to use a spoon or ladle to put butter into a container than to pour .
What makes clarified butter so great is its higher smoke point. This means you can cook making it ideal for pan-frying or sauteing. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month. u can also freeze it in an air tight container or about 6 months.

Answer 2

Clarified Butter (How to Clarify Butter):

10 min 5 min prep
1 batch

unsalted butter
cheesecloth

1. Cut the butter into 1-inch pieces.
2. Heat the butter over low heat in a copper bottomed saucepan.
3. When butter has melted, remove it from the heat and let stand for 4 minutes.
4. Careful not to disturb the layers of melted butter, pour all of it through two layers of cheesecloth; discard the solids and froth that are left on the cloth.
5. The remaining butter is clarified!
6. Keep chilled until use; clarified butter can be stored in the refrigerator, staying chilled in an airtight container, for up to a month.

Answer 3

let the butter slowly melt. Skim off any 'foam' on top - that's not the clarified butter. All the thick white stuff at the bottom is milk protein - pour off the remaining transparent pale yellow clarified butter. Pouring it slowly will separate it off of the milk protein in the bottom of the pan
Basically, you're looking for the "middle layer" in the pan - skim off the top foam, and let the milk protein sink to the bottom.
Ironic, cuz I just looked this up yesterday! I'm making crab legs tomorrow night! :)

Answer 4

the easiest way to clarify butter is to do it in a double boiler, that way you don't even really have to watch it. just get a pot of water and bring it up to a gently simmer, then get a bowl or another pot or whatever that will fit on top of the one with water, fill it with the butter, and just let it sit there until it's melted and clarified. the top layer is your milk solids, so you toss those, the middle is clarified butter, and the bottom is whey, so toss that too.

Answer 5

Melt the butter in a sauce pot. You'll get a clear part and a white (kinda foamy part) the clear part is called "clarified butter."

Answer 6

yo fool, take da butter and melt it slow on the stove and then when da shitt seperates the top layer is clarified fool. dont be using the bottom layer

Answer 7

Heat the butter slowly in a small pot. All the white stuff that floats up you skim off. There you go.

Answer 8

heat butter then using a gravy fat separator take of the foamy top