Homemade clarified butter in a mason jar.
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Clarified Butter

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I just love clarified butter also known as Ghee or Samneh, although Ghee is ever so slightly different in how it is made. And I love how easy it is to make clarified butter at home, not too mention that it lasts such a long time after making it.

Clarified butter has so many uses. For those of you who may not be familiar with it, it is essentially a butter-flavored fat in melted form. It has a very high smoke point and can be used like cooking oil for frying, sautéing, as a dip, used in sauces, etc.

It is so simple to make, if I can do it, you can do it. Let’s get started!

Step 1: Gather the ingredients

Butter in a bowl next to a pot on a table.

In order to make homemade clarified butter, you need just one ingredient:

  • Butter – Use unsalted butter, I don’t recommend using salted, because it will be overly concentrated when it is reduced and separated.
Clarified butter being poured into a mason jar on a wooden table.

Tools

  • Medium pot
  • Slotted spoon or strainer
  • Mason jar with lid
  • Cheesecloth
  • Sieve/strainer

Step 2: How to make clarified butter

1 pound of unsalted butter in a medium pot on a stovetop burner.

Place the butter in a medium pot. Set the burner to low heat. You can also place the butter in an 8x8 baking pan, and do it in the oven on a low setting (212 F/100 C).

Allow the butter slowly reduce it will take 15 to 20 minutes. This will allow the milk solids or butter solids to separate from the milk fat/butter fat.

TIPIf you want the butter to melt a little faster, you can cut the butter up into small chunks. I don’t normally do it, but you certainly can if you like.

Hand with slotted spoon skimming the top of the clarified butter.

Once it completely melts down, use a slotted spoon or strainer and skim any foam or floaters off the top of the clarified butter.

The clear oil looking liquid is the clarified butter. The white stuff on the bottom of the pot is the milk solids/butter solids.

Step 3: Strain the clarified butter

Pot pouring clarified butter over a strainer lined with cheesecloth.

Remove the pot from the heat and allow it to sit for about 5 minutes. You can ladle the clarified butter over a cheesecloth resting on a sieve/strainer and bowl or measuring cup which will catch any extra floaters you may have missed.

Or pour it gently over the cheesecloth-lined strainer. Be careful, you don’t want to pour any of the milk solids in there, they still might get through the cheesecloth and the sieve.

Then squeeze the cheesecloth to get any extra clarified butter that soaked it, into your bowl or cup, mason jar, etc.

Pot full of leftover milk solids on a wooden table.

You will be left with the milk solids/butter solids in the pot. Some people will throw that out, but it is great to be used in mashed potatoes, on popcorn, spread it on toast, etc.

NOTE: The cheesecloth is optional, it just helps to get the maximum amount of clarified butter once it is reduced.

How long can it be stored?

Mason Jar full of clarified butter.

Pour the clarified butter into a container with a lid, I like to use mason jars. This gets stored in the refrigerator. And it lasts a super long time, 8 months to a year. It will solidify in the fridge, which is normal, but will easily meltdown when heated up again. Similar to coconut oil.

Now you have essentially a butter-flavored oil that can be used for sauteing, deep-frying, frying, and many other things. Enjoy!

NOTE: A pound of butter yields right around 12 ounces of clarified butter. (355ml)

clarified butter pin for Pinterest
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Clarified Butter

Homemade clarified butter is so easy to make. Because it has a high smoke point it is great for deep frying, frying, sauteing, etc. It can be used in sauces, and used to flavor popcorn, along with many other uses.
Prep Time10 mins
Cook Time20 mins
Cooling Time5 mins
Total Time35 mins
Course: Ingredient
Cuisine: American, French, Indian
Keyword: oily, savory
Servings: 24 people
Calories: 135kcal
Author: Matt Taylor

Equipment

  • Medium Pot
  • Slotted spoon or strainer
  • Mason jar with lid
  • Cheesecloth
  • Sieve/strainer

Ingredients

  • 1 lb Butter, unsalted The amount doesn't matter, I usually do a pound of it, and lasts me for quite a while. (450g)

Instructions

  • Place the butter in a medium pot and then on the burner. Set the heat to low, and allow the butter to reduce slowly until it separates completely, about 15 to 20 minutes.
  • Use a slotted spoon or strainer and skim any foam or floaters on the top off. The clear oil on top is the clarified butter, the white stuff accumulated on the bottom is the milk solids.
  • Remove the pot from the heat and allow it to cool for 5 minutes. Pour it through a cheesecloth-lined strainer into a bowl or mason jar. Be careful not to pour any of the milk solids into it, leave it on the bottom of the pot. You can squeeze the cheesecloth to drain any extra.
  • Save the leftover milk solids and use them in mashed potatoes, on popcorn, on steamed or roasted veggies, etc. Or you can throw it out.
  • The clarified butter is ready. Store in the fridge with a lid, where it will become solid as it cools. It will last 8 to 12 months. Use the clarified butter in place of oil for frying, sauteing, etc. Enjoy!

Video

How to Make Clarified Butter | Easy Recipe

Notes

Clarified butter nutritional facts

Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

6 Comments

  1. 5 stars
    I’ve always seen this in stores but never thought to make my own. I didn’t realize how easy it is to make.

  2. 5 stars
    Very nice! Your instructions are so simple and clear. I really appreciate your photos too. It made everything so easy.

  3. 5 stars
    Thanks for the exact step by step photos. i’ve tried to make this before and burned the butter… sheesh. This looks just like what I needed!

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