Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

double boiler clarified butter with video

(2 ratings)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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 ratings)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For double boiler clarified butter with video

  • 1 lb
    sweet butter, unsalted

How To Make double boiler clarified butter with video

  • 1
    Chef’s Note: If you want to watch the video, click here: http://youtu.be/JGXgIllmvGc
  • 2
    Fill the bottom portion of the double boiler with water, about half way up.
  • 3
    Set on the burner and bring it up to a good simmer.
  • 4
    Meanwhile, cut the butter into cubes and place in the top portion of the double boiler.
  • 5
    Place over the simmering water, and allow the butter to completely melt, about 8 to 12 minutes.
  • 6
    As the foam begins to rise to the surface skim it off with a small spoon, ladle, or gravy separator.
  • 7
    Continue the process until the butter no longer generates any more foam, about 20 minutes.
  • 8
    Remove from heat, and carefully remove any additional foam.
  • 9
    Strain the mixture through a couple of folds of cheesecloth, or a fine tea strainer, into a sealable container.
  • 10
    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.
  • 11
    Chef’s Tip: Some people use the leftover milk solids on popcorn.
  • 12
    The golden nectar you now have is clarified butter, ready for use.
  • 13
    Chef’s Note: Clarified butter will last for several months.
  • 14
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT