How To Clarify Butter

Clarified Butter

Butter consists of:

1) Butter Fat (80 to 85%)

2) Water (10%) Has oxygen and can breed mold

3) Milk Solids (5%) This carries rancidity

Two Ways to Clarify:

1) Melt and separate, put in a bowl and as it cools the fat will float. The butter is in the middle, and the water is on the bottom. This will keep for approximately one month or more.

2) Melt butter over medium heat until it starts to boil. The butter will sizzle. This sound is the water boiling and evaporating. Listen to the butter; when the sizzling sounds stop, the water is gone. The milk fats will begin to appear lacy and start to burn. (The color will be more yellow.) Place a cheesecloth over the container and secure with a string or band. The last step is to strain the butter.