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.