Clarified butter

The cooking staple you need in your life

Clarified butter is one of those simple things that feels a bit chefy and extra, but once you start using it, you’ll just get it.

The extra effort is absolutely worth it. Especially if you love a good fondant, as I refuse to make a decent fondant without a load of clarified butter.

So what is the point of clarified butter? Ok, so when you clarify butter you’re actually removing the milk solids and water and you’re left with pure butterfat. That means you get a higher smoke point so it won’t burn as quickly as your standard butter. It also has a cleaner and richer flavour that has so many uses in the kitchen.

What is the best method for making it?

I have a super simple method that stops you having to hover over a hob. I pop cubed butter into a flat, microwavable dish and melt in short bursts. Once it’s a liquid, I leave it to set in the fridge. The butter will start to separate into layers whilst cooling. 

Once solid, I make a small hole in the corner (usually with the end of spoon) and tip out that liquid buttermilk til it’s all drained out. Then I flip the butter out and scrape off any remaining milky solids from the underside with a knife. What you’re left with is a beautiful block of clarified butter!

I always keep that buttermilk too as it has so many uses! We don’t waste precious butter in this house. 

@poppycooks

Reply to @slovakgal The easiest way to clarify butter… now you know! 🧈💡 #lifehacks #kitchenhacks #clarifiedbutter #butter

♬ Steven Universe – L.Dre

FAQs

Why use clarified butter instead of normal butter?

• Higher smoke point so it won’t burn like regular butter
• Perfect for frying and roasting (ideal for crispy and golden potatoes)
• Cleaner flavour that is also rich and buttery. No bitterness! 

If you’ve ever had butter burn in the pan before your food is ready, this is the solution you need. 

What can you use it for?

Honestly…so much! I always use it when making fondant potatoes and pan frying meats. It can be drizzled over veg and brushed onto flatbreads or naans. It’s a nice little ingredient that just upgrades things. 

Can you buy it?

You won’t usually find standard clarified butter in supermarkets, but you can buy ghee, which is very similar and works as a great alternative. Most supermarkets and Asian stores will stock it.

How do I store it and how long does it last?

Store in an airtight container in the fridge, and it’ll keep for up to 6 months. It’s a great one to batch make and have on hand whenever you need it, as you can easily break bits off to cook with. 

What to do with the leftover buttermilk?

Absolutely do not waste that delicious buttermilk! You can use it to marniate chicken with garlic, herbs and a bit of spice, add to baking for extra moisture and flavour or make buttermilk pancakes. 

How is clarified butter different from ghee?

Ghee is essentially clarified butter that’s been cooked a little longer, so the milk solids caramelise. This gives it a deeper, nuttier flavour. You can absolutely use ghee as a substitute though if needed!

Why does clarified butter have a higher smoke point?

Because the milk solids (the part that burns) have been removed, leaving behind pure fat that can handle higher temperatures.

Can I make clarified butter on the hob instead?

Yep! Gently melt butter over low heat, skim off the foam, and separate the layers. The microwave method is just a bit easier and less hands-on.

Can I freeze clarified butter?

You can, but it keeps so well in the fridge that it’s usually not necessary.

Is clarified butter healthier than regular butter?

Nutritionally, it’s very similar but it does remove lactose and milk solids, which can be helpful for some people.