Clarified Butter Recipes

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CLARIFIED BUTTER



Clarified Butter image

We make clarified butter to remove the milk solids, which are what burn when cooking with high heat. Keep a jar in the fridge to use for pan frying, or to drizzle over veggies, rice and, of course, seafood! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 3/4 cup.

Number Of Ingredients 1

1 cup unsalted butter, cubed

Steps:

  • In a small heavy saucepan, melt butter over low heat. Simmer until solids separate from fat, about 10 minutes, but do not allow butter to brown. Remove from heat; skim and discard surface foam., Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.

Nutrition Facts : Calories 130 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CLARIFIED BUTTER



Clarified Butter image

Clarified butter, or ghee, is pure butterfat-butter with the milk solids and water removed. It can be used as a sauce by itself, a base for other sauces or as a cooking agent. Make this delicious and versatile staple at home!

Provided by Land O'Lakes

Categories     Sauce and Condiments     Butter     Cooking     Dairy

Yield 3/4 cup

Number Of Ingredients 1

1 cup * Land O Lakes® Unsalted Butter

Steps:

  • Melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat.
  • Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to bottom of pan. Cover; store refrigerated.
  • Use clarified butter for frying and sautéing. Use it in place of oil; it works the same, but adds a great buttery flavor.

Nutrition Facts : Calories 110 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 0 milligrams, Carbohydrate

CLARIFIED BUTTER



Clarified Butter image

Provided by Alton Brown

Time 50m

Yield Approximately 1 1/4 pounds clarified butter

Number Of Ingredients 1

1 1/2 pounds unsalted butter, cut into 1-inch pieces

Steps:

  • Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.

CLARIFIED BUTTER



Clarified Butter image

Clarified butter can withstand heat without burning for a longer period and at a higher temperature than whole, nonclarified butter, making it ideal for pan-frying. Clarifying is a relatively simple process that takes just a few extra minutes. Essentially, you're removing the water content and white milk solids from the butter. Expect to end up with about 25 percent less butter than you started with. Clarified butter keeps up to 1 month in the fridge. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     easy, quick

Time 10m

Yield 12 tablespoons, or 3/4 cup

Number Of Ingredients 1

1 cup unsalted butter (2 sticks)

Steps:

  • In a small pot, melt butter over low heat until bubbling and foaming subsides. Remove from heat, let cool slightly (don't let butter resolidify), then skim any foam off the top.
  • Line a sieve with cheesecloth or a clean dish towel and place over a heat-safe bowl or container. Leaving the white milk solids at the bottom of the pot, carefully pour or spoon yellow butter fat through the sieve and into the container. Let cool completely before refrigerating for up to 1 month.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Protein 0 grams, SaturatedFat 10 grams, Sodium 2 milligrams, Sugar 0 grams, TransFat 1 gram

CLARIFIED BUTTER



Clarified Butter image

Provided by Food Network

Categories     condiment

Time 13m

Yield about 1 1/2 cups

Number Of Ingredients 1

2 sticks (1/2 pound) unsalted butter, cut into pieces

Steps:

  • Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.
  • Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.
  • What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. 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.

CLARIFIED BUTTER



Clarified Butter image

Provided by Alton Brown

Time 45m

Yield approximately 15 ounces

Number Of Ingredients 1

1 pound unsalted butter

Steps:

  • Melt the butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30 to 40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan. Store in an airtight container in the fridge for up to a month.

CLARIFIED BUTTER



Clarified Butter image

Use this butter when cooking with high heat; the clarifying process removes the milk solids which causes butter to burn so quickly. It is an important ingredient in a Perfect Cheese Omelet.

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 1

1 pound (4 sticks) unsalted butter, cut into tablespoons

Steps:

  • Place the butter in a small, deep saucepan over low heat. As the butter melts, three layers will develop: a bottom layer of milk solids; a middle layer of clear, yellow butter; and a top layer of milky foam. Allow butter to gently simmer for 10 minutes to completely separate the layers. Remove from heat, and let stand for 10 minutes, to allow the foam to solidify at bit. With a spoon, carefully skim off the foam that rises to the surface, and discard. Carefully pour the clear, yellow butter off the milk solids at the bottom of the saucepan, and into a glass jar. Discard the milk solids.

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