Making clarified butter is easier than you think and will change your way of cooking! Clarifying takes a few extra minutes as you’re essentially removing the water content and milk solids from the butter, however this step allows you to reach a much higher cooking temperature, while maintaining the flavour of delicious sweet cream butter.
Simmer butter in a saucepan over low heat.
Melt gently, let the foam come to the surface and skim off as much as you can. All the milk solids will drop to the bottom of the pan. Once they have all dropped you will be left with clear butter. You can carry on cooking the butter – it will go a nutty brown before it burns. This will add more flavour to the butter.
Carefully pour the clear fat into a bowl or jug, discarding of the milky residue at the bottom on the pan.
Use this delicious butter to cook your favourite cut of steak, bbq meat, chicken, seafood or sauce.