Thomas Josephs Clarified Butter Recipes

Steps:

• Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.

Steps:

• In a small heavy saucepan, melt butter over low heat. Simmer until solids separate from fat, about 10 minutes, but do not allow butter to brown. Remove from heat; skim and discard surface foam., Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.

Steps:

• Place butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind.

Steps:

• Melt butter in a small saucepan over low heat until foamy and milk solids have fallen to bottom of pan, about 15 minutes. Remove from heat, and let cool.
• Carefully skim foam from top, and discard. Slowly pour liquid butter into a bowl or storage container, leaving the solids behind. Use immediately, or keep covered in refrigerator up to 1 month.

Steps:

• Place the butter in a small, deep saucepan over low heat. As the butter melts, three layers will develop: a bottom layer of milk solids; a middle layer of clear, yellow butter; and a top layer of milky foam. Allow butter to gently simmer for 10 minutes to completely separate the layers. Remove from heat, and let stand for 10 minutes, to allow the foam to solidify at bit. With a spoon, carefully skim off the foam that rises to the surface, and discard. Carefully pour the clear, yellow butter off the milk solids at the bottom of the saucepan, and into a glass jar. Discard the milk solids.

Steps:

• Place butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind.