Stupid Easy Clarified Butter

In a recent post to Skillet that offered the idea of using gelatin to quickly and easily clean cooking oil, I pondered the idea of using the method for quickly clarifying butter in bulk.

It was a crazy week/weekend last week, and when I finally sat down and watched some TV.. I was provided with an epiphany by, of course, Alton Brown and Good Eats.

I didn’t need the gelatin. I didn’t even have to go to the store. I barely had to get off of the couch! Alton has a lot of recipes and techniques in the show that don’t really make it to the web - the show spanned almost 20 years, after all - but thankfully the Good Eats Fan Page is there for us.

Here is the easiest, bestest, way to make clarified butter. Seriously. It does need to be refrigerated until solidified, so plan ahead. The key here is that the butter is less dense than water, so that it floats above it and solidifies when chilled. And that’s the story of how I have 3lbs of clarified butter.

Clarified Butter, from “The Fungal Gourmet” (S02E05)

Melt a pound of butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30-40 minutes.

Strain and cool, being sure to leave any solids in the bottom of the pan.

Or, once the butter has cleared, remove from heat and add two inches of hot tap water. Since it’s less dense than water, the now clarified butter will float to the top.

A few hours in the fridge will solidify the butter. Use or wrap in wax paper and foil and refrigerate. Can be frozen for up to two months.


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