Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

How to make clarified butter

Fine Cooking Issue 44
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Heat 1/2 pound (two sticks) of unsalted butter in a small, heavy saucepan over low heat. As the butter slowly melts, it will separate into a small amount of milky liquid at the bottom of the pan, a large quantity of clear liquid, and a bit of foamy white residue floating on the top. All you want is the clear liquid, which is the clarified butter. Spoon off the residue from the top and discard it. Without disturbing the white liquid (the milk solids) on the bottom, spoon or pour the clear liquid into another container.

If you have time, you can refrigerate the melted butter until the clarified part is solid. The milk solids, contrary to their name, will remain liquid. Pry the solid clarified butter off and pour away the milky part.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.