Hello and welcome to in the
kitchen with Matt, I am your host, Matt Taylor. Today, I'm going to show you
how to make clarified butter or how to clarify butter. A long time subscriber of mine
suggested I make a video on this. So here we go. That's what we're going to do. It's really easy to do. If I can do it, you can do it. Before I move on, make sure to
subscribe to my channel and hit that notification bill so you
don't miss out on any of my new videos. First of all,
what is clarified? Butter clarified butter is
butter where the butter, fat or milk fat has been separated
from the milk solid and the water. And you're just left with this
wonderful almost like an oil that has a higher heat point or
higher smoke point than normal butter, but still has
that same awesome buttery taste. So my. Why might you want to use it? Well, you can use it
for Sartain, you can use it for frying. You can use it
in a variety of dishes. And so anywhere where you may
not want your butter to burn, you would use
clarified butter. So there's a lot of uses for it
and you could store it in the refrigerator for a
really long time. So it's pretty awesome. It's very simple to make. Let's get started. So to begin, I have a soft spot
here and I have some butter. The amount of butter really
doesn't matter that the same technique is going to work
with whatever, however much better you use. I have about a
pound of butter here, so four sticks here in the
States and then I'm going to take this over to
the stovetop. You can also do this
in the oven. Just put the butter in
an oven, safe dish and put your oven on, locy it
around warm temperature. So I'm going to set my stovetop
to low heat and we'll just let this butter reduce and allow
the butter fat to separate from the milk solids or
the butter solids. And we're not going
to stir it at all. We're just going to let
it be and do its thing. It will take some time. Just be patient. Depends on how warm
your butter is. If you take it right out of the
refrigerator and it's cold, it'll take longer than if it
was already room temperature. Also, another trick, if you
want it to melt down faster, is to cut up the butter into
small little chunks and they will melt down faster. All right, once it's
completely melted, you may or may not have quite a bit of
foam here on the top and we want it whatever is on there. We just want to skim that off. And use that spin. But that's pretty good, as is,
and now we want to separate the clarified butter from what's on
the bottom, you can see all the milk solids that are
on the bottom. We're going to take this
off the heat. And let it sit for about five
minutes and then we will go on to the next step now to
separate the clarified butter from the milk solids on
the bottom, you could. Use like a ladle and we can
come in here and ladle that, I think. Drop it over a sieve that I've
lined with cheesecloth and I'll catch anything extra and I
didn't skim off the top or just come in here and pour it. Very gently. So we don't get any
of that milk solids in their. You'll see the solid coming to
the top, coming to the front. You don't want to get
any of that. Well, it's OK to get a little
bit because the cheesecloth will catch it. Just squeeze that out and
there you go. We have
some wonderful clarified butter looks fantastic. And now you have a
bit of milk solids left here. Some people throw it out, but I
recommend you can put that in like mashed potatoes. You can put it on spread it on
some toast if you don't want to waste it. You can use it. All right. I normally will use it
on other things. And I don't throw
it out because I don't like wasting food. And now I'm just going to pour this
awesome clarified butter in my Mason jar here. For easy storage. And here is our
clarified butter, and you can use it the same way that you
would use oil, fry with it, saute with it, use it
in sauces, you could use it as a dip, as is dip some shrimp
in there, dip some other seafood in there, whatever you
want to do. All right. Clarified butter is done. Turned out fantastic. Really easy to do. If I can do it, you can do it
to store it, put it in an airtight container with a lid
on it and put it in the refrigerator and it will last
several months in. They're pretty awesome. And then when you want to
use it, just scoop some out with the spoon and put it in
your pan and then it'll melt down and turn into
the liquid again. I'm Matt Taylor. This has been another episode
of In the Kitchen with Matt. Thank you for joining
me as always. If you have any questions,
comments or requests, put them down below and I'll get back to
you as soon as I can. Thumbs up down the corner. Push it. Don't forget to subscribe to my
channel and check out my other videos. Take care.
