Clarified butter: Two easy methods
Clarified butter isn’t just a fancy chef’s trick - it’s practical. By removing the milk solids and water, you’re left with pure butterfat that lasts longer, has a higher smoke point, and has a nutty taste.
Butter is made of three main parts:
Butterfat (the golden liquid you want).
Milk solids (proteins that sink or float as foam).
Water (about 15 - 20%).
Clarifying means gently separating the butterfat from the solids and water. The trick is to melt without scorching.
Method 1: Direct heating (Faster, but riskier)
Step 1: Melt in a saucepan.
Place butter in pan on low heat.
Step 2: Watch closely.
Butter melts quickly; the foam rises. You’ll see bubbling - that’s water evaporating.
After a few minutes, the bubbling slows, and the milk solids start to brown slightly on the bottom.
Step 3: Separate.
Skim off the foam.
Pour the golden liquid through a fine mesh strainer into a jar, leaving browned solids behind.
What it looks like:
More bubbling and activity than the bain-marie.
The milk solids may toast a little.
Best for:
People comfortable keeping an eye on the heat.
Larger batches.
Method 2: Bain-marie (Gentle and controlled)
Step 1: Prepare your setup.
Place a heatproof bowl over a pot of simmering water (the bowl shouldn’t touch the water).
Add your butter.
Step 2: Slow melting.
The butter will melt evenly, forming three layers:
A foamy white layer on top (milk proteins).
A golden layer in the middle (butterfat).
White solids sinking at the bottom.
Step 3: Skim and separate.
Gently skim off the foam with a spoon.
Carefully pour the golden butterfat into a clean jar, leaving the solids behind.
What it looks like:
Clear, liquid gold in the middle, with a delicate white residue settling at the bottom.
Best for:
Beginners.
Small batches.
End result:
A jar of liquid sunshine that solidifies into a smooth, golden block in the fridge - perfect for frying eggs, brushing over roasted vegetables, or finishing a sauce without burning.
Acknowledgments
Special thanks to
for helping with the pictures.