How to make clarified butter
Clarified butter is regular butter taken one clever step further - melted gently so the milk solids and water separate out, leaving pure, golden butterfat that tastes richer, lasts longer, and handles high heat like a dream. Great to know how to make it because it’s one of those cooking-essential skills that gives you better flavour, better control, and instantly elevates so many dishes!YIELDS 80%, so you can scale this up/down as needed. I'm using a standard Australian butter block (250g).
Calories: 1362cal
Ingredients
- 250g or 2 US sticks 16 (tbsp) unsalted butter , cut into 1cm / 1" cubes
Instructions
- Gently melt - Place butter in a jug and microwave in increments until melted (1 - 1½ minutes on high, but watch it carefully so it doesn't explode!). You could also do this in a saucepan, then pour it into a clear jug.
- Stand for a couple of minutes until the milky whites settle at the bottom (this is the milk solids) and clarified butter (golden part) sits above it. Scrape off and discard any foamy scum.
- Pour off the golden clarified butter, taking care to avoid the milky whites remaining. You should get an 80% yield - 250g butter = 195g clarified 2 US sticks (1 cup) = just over 3/4 cup.
- Use per recipe or keep for later. It will solidify like regular butter and can be re-melted.
Notes
Nutrition for the whole batch of clarified butter.
Nutrition
Calories: 1362cal | Carbohydrates: 0.1g | Protein: 2g | Fat: 154g | Saturated Fat: 98g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Trans Fat: 6g | Cholesterol: 409mg | Sodium: 21mg | Potassium: 46mg | Sugar: 0.1g | Vitamin A: 4748IU | Calcium: 46mg | Iron: 0.04mg