How to Prepare Clarified Butter

308 views
Resources and description

Sikana is an NGO from Paris, France that wants to revolutionise education and make practical skills available to all, for free.
We make videos on a whole host of topics which are translated by a community of volunteer translators via our custom-built translation platform The Factory.

To join our translation efforts, please sign up at: https://factory.sikana.tv

They contributed
owenlittle - Sikana
owenlittle
Translation
Loading comments ...

The techniques shown in this video are easy to reproduce if you have a beginner’s level.

Preparation time: 10 minutes

Cooking time: 10 minutes

In this video, you will learn how to prepare clarified butter.

When the butter is clarified, you can heat it to 180°C/350°F without it burning, compared to 120°C/250°F when unclarified.

Butter can also be kept for longer when clarified.

Follow these simple steps and the technique will be easy to reproduce in future

Butter is a mix of fats, water, proteins, and sugar.

The process of clarifying butter removes all components except the fat

Therefore the objective is to remove everything but the fats

To make clarified butter, you will need a large block of butter.

You will also need a large heat-resistant bowl, hot water, a smaller saucepan, a spoon, and two recipients

Before starting, cut the butter up into small chunks so that it melts quicker.

First step

Melt the butter in a pan of hot water (bain marie)

Place the butter in the saucepan, and then place it in the large bowl.

Pour the hot water into the larger bowl only, without spilling any into the saucepan containing the butter.

Allow the butter to melt without stirring; this allows the fats to separate from the proteins and sugars.

This may take a few minutes.

Second step.

Remove the deposit from the surface.

The butter has melted

a white deposit, known as whey, has formed at the surface. This is a mix of protein and sugar.

Carefully skim this from the surface with a spoon.

Third step.

Collecting the clarified butter

A white sediment will have formed at the bottom of the saucepan; this is another mix of proteins - known as casein

Carefully transfer the yellow liquid fat on the surface of the saucepan into a jar, taking care to leave the white proteins at the bottom of the pan behind.

Your clarified butter is ready!

If you don't want to use it straight away, it will keep for a few weeks in the fridge, or for several months in the freezer.

The clarified butter has solidified, but this is completely normal!

You now know how to prepare clarified butter!

You can use it as a simple replacement to oil when cooking

Download
En poursuivant votre navigation sur ce site, vous acceptez l'utilisation de cookies pour vous proposer des services adaptés à vos centre d'intérêts. En savoir + OK