How to Make Clarified Butter

Healthier alternatives to the usual butter. An essential ingredient in many recipes, it's easy and versatile—a pantry staple for paleo and keto diets.

Makes 1½-3 cups

Course Appetizers

Cuisine International

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 99kcal

Author Imma

Equipment

1 heavy-bottomed saucepan
Cheesecloth for straining
1-2 Glass Jar

Ingredients

1-2 pounds (450-900g) unsalted organic butter

Instructions

Melt the butter in a medium saucepan over low heat.
Skim off the foam that rises to the top (though you can do it later). At this point, you can pour off the melted fat for clarified butter. For ghee, keep going.
Continue cooking on low heat for 10-15 minutes or until you see nice, toasty brown bits at the bottom of the saucepan. Remove it from the heat.
Pour it through a cheesecloth or sieve to remove the milk solids.
Store in a glass jar at room temperature for up to 6 months. Cook with it as you would butter.

Notes

Keep the heat low to avoid burning the milk solids.
Organic butter is the better choice if you can get it.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition