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Clarified Butter

A method to separate butterfat from milk solids by melting butter in water and skimming impurities.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Clarified Butter

Ingredients

Directions

  1. Melt the butter in a large quantity of pure water.

  2. Stir thoroughly and skim off impurities.

  3. Let it cool.

  4. Take the solid butter from the top, melt it, and pour it into jars.

  5. Store for future use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Butter
Provides the fat that is separated and clarified, becoming the finished butter product.

The step that matters

Stirring and skimming the melted butter. Milk solids and impurities must be separated from the fat while it is melted. Thorough stirring and skimming remove them so the clarified butter stays clear and keeps better.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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