Clarified Butter

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Pre-Notes

Clarified butter should keep for at least 6 months in the refrigerator.

Ingredients

1. 1 lb unsalted butter, cubed

Instructions

1. In a small saucepan, melt butter over medium-high heat.
2. Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface.
3. Bring to a boil; the milk proteins will become foamy.
4. Lower heat to medium and continue to gently boil; the milk proteins eventually will sink to the bottom of the pot, and the boiling will begin to calm and then cease.
5. Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter or paper towel into a heatproof container to removed the browned milk solids.
6. Let cool, then transfer to a sealed container and refrigerate until ready to use.

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