Clarified Butter

by Angie Anew on February 6, 2012

Today, I replenished my supply of clarified butter. When I posted a snapshot of my activities on Facebook, one of my cousins wanted to know more. Why make clarified butter? And how do you do it?

I started making clarified butter while on the Whole30. Regular butter is a no-no on the plan due to the milk solids. But with clarified butter, the milk solids and water are removed — leaving pure (delicious) butter fat.

Here’s how I do it:

Melt unsalted butter on low heat until foam starts to develop on top.

Skim off the foam using a spoon.

When foam stops forming, remove the butter from the heat and let cool slightly.

Pour the butter through a few layers of cheesecloth to remove any remaining milk solids.

Admire your beautiful butter fat. Mmmm.

Store in the refrigerator and enjoy!

I use clarified butter to fry eggs, sauté vegetables and more! It has a higher smoking point than regular butter, so it’s quite versatile.

Try it!

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{ 12 comments… read them below or add one }

Sabera February 6, 2012 at 3:07 PM

Hey Angie – we met at the JMU612 event last week (I came in with Alice / Asya). This is a great way to make clarified butter and you could also use Indian ‘ghee’ which is also clarified butter. Check it out and see if you like the taste! I use it in almost everything I cook. This is a great blog you have here. Keep writing and good luck to you on this journey!


Angie Anew February 6, 2012 at 3:39 PM

Hi Sabera! It was so nice to meet you and . . . now . . . so fun to find your blog! I love Indian food/cooking!

Is ghee different from clarified butter in some way? I’ve read some descriptions that say it’s basically the same thing and others that say that ghee contains spices. Mainly, I make clarified butter at home because it’s less expensive (I think) than buying ghee.

Thanks for the encouragement! I’ve subscribed to your blog and look forward to your recipes.


Jolene ( February 6, 2012 at 10:49 PM

Very cool! I am not sure if I have ever had clarified butter … definitely not at home!


Angie Anew February 6, 2012 at 11:03 PM

It’s a great option when you’re doing higher heat cooking and still want yummy butter flavor. Thanks for stopping by. I’m excited to dig through your blog. That butternut squash soup looks great!


Kathy December 31, 2012 at 5:00 PM

How long can you store the clarified butter in the refrigerator for before it will go bad?


Angie Anew December 31, 2012 at 6:28 PM

Hmmm… Good question! I honestly never had it around long enough to find out. I go through it pretty quickly when I make a batch!


Sara August 18, 2013 at 2:33 AM

You actually aren’t supposed to store it in the fridge! It can be left out on the counter and that’s better for it, due to the moisture that the fridge can give it.


Angie Anew September 5, 2013 at 9:07 PM

Thanks for letting me know!


Ladonna January 14, 2013 at 6:50 PM

Is this good for someone with a dairy allergy?


Angie Anew January 14, 2013 at 6:55 PM

Honestly, I’m not an allergy expert, so I don’t feel comfortable commenting on that. Although this method removes much of the milk solids from the butter, I’m not sure I would trust it if I had an allergy (especially if it were severe). Best bet? Ask your doc!


Christy January 17, 2013 at 11:44 AM

Have you ever tried this with salted butter? Any idea as to how it would turn out?


Angie Anew January 23, 2013 at 7:55 AM

I haven’t tried it with salted butter, but my guess is that it wouldn’t be horrible. Kind of like when recipes tell you not to bake with salted butter, but it turns out fine in the end. On the other hand, if you buy expensive butter, you wouldn’t want to ruin it. If you try it, let me know how it goes. (Sorry for the late reply.)


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