How to Make Clarified Butter

By removing the milk solids you end up with a butter that can be used at a higher temp and not burn.

Step 1: First You’ll Need Some Unsalted Butter.

The amount isn’t important.

Slice into the smaller pieces, this will help the butter melt quicker.

Step 2: ​Place in a Saucepan Over Low Heat.

Slowly let the butter melt until it only just starts to bubble.

You can see how it’s already separated.

Remove from the heat.

Step 3: Using a Skimmer of Paper Towel, Remove the Foam From the Butter.

Let it sit for 5 minutes so the milk solids have time to sink fully to the bottom.

Step 4: Next, Pour the Top Layer Into a Jar, This Is Our Clarified Butter.

Once the most of the top layer is gone stop because we don’t want to mix the milk solids back into the butter.

Step 5: Place in the Fridge to Let It Cool and Harden.

Step 6: There You Have It! Clarified Butter.

The wonderful thing about clarified butter is it has a higher burn point.

This makes it perfect for eggs or steaks.