Clarified Butter

recipe

Clarified Butter

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This is butter that has had the water, milk solids and salt removed, leaving pure butterfat. This not only gives the butter a lovely flavour, but it increases its shelf-life (up to two months in the fridge).

Ingredients

150g butter (salted or unsalted)
You will also need a sieve and piece of fine muslin or a new, clean J-cloth

Cook Time: 10 Total Time: 10min

Directions

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Gently heat the butter in a small saucepan until it has melted and started to foam on the top. Remove from the heat and leave to stand for a few minutes while the milk solids settle on the bottom.
Use the muslin or J-cloth to line a sieve and slowly pour the liquid butter through it, discarding the sediment from the bottom.

Source: Terry Farris