Clarified Butter

Background: Once a chef told me to make more clarified butter. I was very green. I was like “How do you make that?” It was kind of a dumb question. But here at Food Moves, there is no question too dumb to break down into a move.

1. Get a pound of unsalted butter.
2. Get a sauce pot that will fit said quantity of butter.
3. Put the butter in the pot.
4. Heat over low heat for an hour.
5. Skim foam off the top occasionally and reserve.
6. For more flavor continue to cook, going from golden to slightly golden brown.
7. Once all the milk solids have sunk to the bottom and all the foam has been skimmed off the top, ladle into a glass container with a lid
8. Store at room temp or in the fridge.
9. Return the foam to the pot with the solids and brown them for another move.

Why It Works

1. Unsalted butter works better because you don’t have to worry about oversalting dishes you make with this.
2. A two-quart pot should work.
3. The whole thing, one big brick or four sticks or whatever.
4. It might take longer. It might take less time.
5. The foam is a combination of steam and butter solids. The steam comes from the water in the butter. You are trying to remove both water and butter solids, so foam is evidence that it’s working.
6. You are taking it to Ghee now.
7. Be careful not to get the butter solids in there. One big part of this exercise is to convert butter into 100% cooking fat because it is more shelf stable and has a higher smoke point.
8. Because you have removed the butter solids and water, it can be stored at room temp.
9. Someone mentioned a browned-butter old fashioned made by infusing Bourbon with browned butter solids. That seems like a good idea if you are into that kind of thing.

Mods:

1. You could try cooking it faster and see what happens.
2. You could try using the microwave. I asked a chef once if I could use a microwave to clarify butter. He said “No.” I never looked into it further.
3. You could try infusing your clarified butter with woody herbs like thyme, oregano, and rosemary or interesting woody spices like star anise.