HOW TO CLARIFY BUTTER
HOW TO CLARIFY BUTTER The procedure is simple and worth it. Why? Clarified butter does not burn as fast as butter with milk solids in it. You can store it longer than regular butter and is wonderful to fry hash browns and pancakes in because they will not get that “burnt black" look. Try it in garlic biscuits and shrimp scampi - it is wonderful. 2 lbs butter, unsalted Cut the unsalted butter into chunks and place in a small saucepan on low heat. As the butter melts white foam will float on the top. Just use a spoon and skim this off. What we keep is the clear yellow butter below the foam. Remove from heat and cool slightly. Pour through a fine sieve into a glass jar. The milky residue stays in the bottom of the pan. Do NOT keep this or pour it into your glass jar. You can store the butter in the refrigerator for 14 days or freeze it for 2 months. Two pounds of regular butter = 3 cups of clarified butter. Only use unsalted butter.
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