Double Boiler Clarified Butter with Video

Andy Anderson !


Okay, I’ll admit that there are probably a thousand posts on this site on the clarification of butter. But, I'm working on perfecting my cooking videos, and this seemed as good a topic as any.

My twist to the whole procedure is to use a double boiler to control the temperature of the process, and therefore keep the clarified butter from turning into Ghee.

Anyway, things like making beef, chicken, and fish stocks, and making a consume, as well as clarifying butter, are some of the first skills you learn when attending a cooking school.

So, you ready… Let’s get cooking.

★★★★★ 2 votes
5 Min
30 Min
Stove Top


1 lb
sweet butter, unsalted


1Chef’s Note: If you want to watch the video, click here:
2Fill the bottom portion of the double boiler with water, about half way up.
3Set on the burner and bring it up to a good simmer.
4Meanwhile, cut the butter into cubes and place in the top portion of the double boiler.
5Place over the simmering water, and allow the butter to completely melt, about 8 to 12 minutes.
6As the foam begins to rise to the surface skim it off with a small spoon, ladle, or gravy separator.
7Continue the process until the butter no longer generates any more foam, about 20 minutes.
8Remove from heat, and carefully remove any additional foam.
9Strain the mixture through a couple of folds of cheesecloth, or a fine tea strainer, into a sealable container.
10Chef’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.
11Chef’s Tip: Some people use the leftover milk solids on popcorn.
12The golden nectar you now have is clarified butter, ready for use.
13Chef’s Note: Clarified butter will last for several months.
14Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy
Hashtags: #butter, #ghee, #clarify