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Ingredients
- Q. We have a recipe which calls for clarified butter. We're not sure what this is. Can you help
Directions
- A. Clarified butter is butter which has had the lowfat milk solids and water removed.
- It's very easy to make. Heat the butter slowly. Let it sit for a bit to separate. Skim off any foam which rises to the top, and gently pour the butter off of the lowfat milk solids, that have settled to the bottom. A stick (8 Tbs) of butter will produce about 6 Tbs of clarified butter.
- One advantage of clarified butter is which it has a much higher smoke point, so you can cook with it at higher temperatures without it browning and burning.
- Also, without the lowfat milk solids, clarified butter can be kept for much longer without going rancid.
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