Double Boiler Clarified Butter with Video
Featured Pinch Tips Video
Family Tested & Approved
sweet butter, unsalted
Chef’s Note: If you want to watch the video, click here:
Fill the bottom portion of the double boiler with water, about half way up.
Set on the burner and bring it up to a good simmer.
Meanwhile, cut the butter into cubes and place in the top portion of the double boiler.
Place over the simmering water, and allow the butter to completely melt, about 8 to 12 minutes.
As the foam begins to rise to the surface skim it off with a small spoon, ladle, or gravy separator.
Continue the process until the butter no longer generates any more foam, about 20 minutes.
Remove from heat, and carefully remove any additional foam.
Strain the mixture through a couple of folds of cheesecloth, or a fine tea strainer, into a sealable container.
Chef’s Note: The milk solids collect at the bottom of the pan; therefore, as you are pouring the butter fat, stop before they go into the strainer.
Chef’s Tip: Some people use the leftover milk solids on popcorn.
The golden nectar you now have is clarified butter, ready for use.
Chef’s Note: Clarified butter will last for several months.
Keep the faith, and keep cooking.