Melt butter over a low heat, do not stir. Skim fat from top and discard. Pour remaining butter into another dish and use according to recipe directions. Clarified butter should be quite thick and milky.
Also called drawn butter or ghee. Simply defined, clarified butter is unsalted butter that has the milk solids and water removed so all that remains is pure liquid golden-yellow butterfat. The advantages of this type of butter is its long keeping quality (several months refrigerated) and its high smoke point (can be used in frying without burning). To clarify butter, melt unsalted butter in a heavy saucepan over low heat. Skim off the froth from the top and carefully pour the clear liquid into a jar, leave the milky residue behind. Clarified butter is used in sautés, sauces and in baked dishes.
Butter which has had the mild solids removed. Clarified butter may be used melted or cooled, and can be kept refrigerated for up to one week.
Butter cleared of its water content through heating and then straining. It can then be cooked to higher temperatures without fear of burning.
purified butterfat with water and milk solids removed by heating. To do: place one pound of butter in a pan. Heat until all the butter is melted. Remove from heat. As it cools the solids will sink to the bottom of the pan. Pour the liquid into a glass container being careful not to get any of the solids from the bottom. Save the ghee, discard the solids. This is used in stir frying by Indians as it has a very high smoke temperature with all the solids, which normally burn, removed.
butter made clear by heating and removing the sediment of milk solids
Originally from France butter cleared of water and impurities by slow melting and filtering through a sieve.
Butter which has been melted and allowed to stand so that the butter solids sink to the bottom. The clear liquid remaining is clarified butter.
Butter that has had the milk solids and water removed from it. This is typically done by boiling the butter slowly and skimming the impurities of the top. After a period of time the butter becomes very clear it is then slowly poured off so as to leave the water at the bottom of the pot. The end result is a butter with a higher smoking point.
Butter that has been melted and chilled. The solid is then lifted away from the liquid and discarded. Clarification raises the smoke point of butter. Clarified butter will stay fresh in the refrigerator for at least two months.
Unsalted butter which has been melted and skimmed of milk solids.
Made by melting unsalted butter the moisture and milk solids are removed leaving only pure butterfat. Two advantages of clarified butter are its higher smoke point which makes it more suitable for high temperature cooking and its greater resistance to rancidity.
The upper portion, clear, liquefied and oil-like, of butter when it has been allowed to melt slowly and stand without heat until the solids have precipitated.
Clarified butter is butter that has been rendered to separate the milk solids and water from the butter fat. Typically it is produced by melting butter and allowing the different components to separate by density. Some solids float to the surface and are skimmed off; the water and the remainder of the milk solids sink to the bottom and are left behind when the butter fat is poured off.