Clarified Butter is butter that has been melted in order to remove the milk solids and water from the butterfat. Clarified butter has a higher smoke point than regular butter, which makes it a good choice for certain recipes, since it is more resistant to burning. It is also commonly used in making hollandaise and bernaise sauces.
Cut unsalted butter into chunks. Always use unsalted butter to make clarified butter.
Over very low heat, slowly heat the butter until it is completely melted. Do not simmer the butter.
Some of the milk solids will create a foam on the surface of the butter.
Use a spoon to carefully skim off and discard the milk solids.
You will reveal the layer of clarified butter.
Slowly pour clarified butter into a cup, being careful not to pour in the layer of milk solids which will have collected on the bottom.
Two sticks of butter will produce about 6 ounces of clarified butter. It can be refrigerated until you are ready to use.
clarified butter = ghee = casein & lactose free
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