Clarified Butter: How to Make it at Home!

clarified butter is a fundamental ingredient for high temperature cooking and for making countless culinary Delights in this piato recipes video we'll show you how easy it is to turn a simple butter into clarified butter at home [Music] our objective to eliminate the water and the protein components from the butter the result is a product that maintains the Beloved characteristics of butter but which has a higher smoke point and we start with one pound of butter that's half a kilo which will at the end give us about three quarters of a pound of clarified butter we melt the butter slowly and then raise the heat to bring the melted butter to a boil you will see that foam will begin to form on the surface and here it is what you see the foam are the milk proteins that are rising to the surface other proteins or heavier proteins will sink to the bottom and it is precisely this density-based separation that makes it possible to make clarified butter we just remove this foam as it forms and continue at this point we want to keep cooking for as long as it is necessary to evaporate the water from the butter and how do we know when the butter is ready easy as soon as we no longer hear it boil it means that we have finished after all it is water and not fat that boils let's remove more foam and here we are do you see how the color looks Amber in reality the color of the clarified butter is always the same a golden yellow this dark tint that we see now is given by the casein which has deposited on the bottom and caramelized and this is good for us because it will also have imparted a little bit of its toasted smell and taste perfect now the butter doesn't boil anymore so we remove it from the heat transfer it to a bowl and let it cool down to about 104 degrees Fahrenheit that's 40 degrees Celsius [Music] our clarified butter is basically ready only a few clumps are seen at the bottom here but the liquid is crystalline look at the bottom of the saucepan here this is the protein component that burns when we use unclarified butter Beyond its smoke point which is both unattractive and unhealthy you can see here that the liquid is in fact almost crystalline while here is the rest of what was removed in the process another fun fact about clarified butter it has negligible amounts of casein and lactose that means it's usually tolerated quite well by those with a lactose intolerance now this clarified butter looks ready however we like to pass a three cheese cloth as well if you want to you can also skip this step and transfer the butter to the containers for storage or use a cheesecloth to strain the butter as we are doing here to remove any last impurities [Music] foreign [Music] so how do you store clarified butter clarified butter will keep in the fridge for at least three months without problems or in the freezer for a year or until we forget about it and here it is now this will become solid at room temperature just like butter and this is completely normal just heat it up for a moment to make a liquid again or use it solid for ideas on how to use clarified butter check out our Channel we'll be showing how to use it to saute potatoes cook steak make pies and more and don't forget to subscribe to the piato recipes Channel click the bell and let us know in the comments how you plan to use your clarified butter and Bon Appetito

Channel: Piatto Recipes

Views: 28,143

Keywords: Piatto (Brand), how to make clarified butter, how to make, clarified butter, clarifying butter, clarified, clarifying, butter, how to make clarified butter at home, for lobster, for popcorn, at home, how to make clarified butter from butter, clarified butter recipe, video, food, cooking, smoke point, french, high smoke point, sauce

Id: 5WGsABbKdyc

Length: 4min 34sec (274 seconds)

Published: Fri Oct 28 2022