how to clarify butter
learn to make clarified butter with easy tutorial, step by step photos and printable instructions . great for frying.
unsalted butter, small saucepan, mesh strainer, several layers of cheesecloth, heat safe bowl, sealed container for storing the clarified butter i use a small mason jar
- 1 cup unsalted butter
 - small saucepan
 - mesh strainer
 - several layers of cheesecloth
 - heat safe bowl
 - sealed container for storing the clarified butter i use a small mason jar

- place butter into a small, heavy bottomed pan.
 - turn heat to medium low.
 - let the butter melt slowly.
 - this will take a few minutes don't rush it by raising the heat.
 - low and slow is the way to go don't stir the butter as it melts, just let it be.
 - once the butter is completely melted, you'll notice a foamy white layer has formed on the top.
 - use a spoon to skim that foam from the surface of the butter, being careful to leave behind the golden butterfat.
 - skim as much of the foam as possible from the surface.
 - don't worry if a few specks are left behind, you will strain those away later.
 - if you'd like, you can use the solids you have skimmed in another dish to add flavor it can be tossed with warm pasta, on rice, or on fresh hot popcorn.
 - remove the butter from heat and allow to rest for 5 minutes.
 - meanwhile, place a wire mesh strainer over a heat safe bowl.
 - line the strainer with several layers of cheesecloth.
 - if you don't have cheesecloth on hand, use a coffee filter it will take longer to strain through, but it's just as effective.
 - tilt the pan gently and slowly pour the melted butter through the cheesecloth.
 - you only want to pour the golden fat through the cheesecloth, skimming away the leftover bits of foam.
 - when you get to the bottom of the pan, you'll notice more milk solids.
 - do not pour those through the cheesecloth stop when you run out of butterfat and only the solids remain.
 - pour clarified butter into a container and seal.
 - store in the refrigerator.
 - butter will solidify at cooler temperatures, but can easily be returned to liquid by warming.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 cup unsalted butter
- small saucepan
- mesh strainer
- several layers of cheesecloth
- heat safe bowl
- sealed container for storing the clarified butter i use a small mason jar

 ### Assistant: The ingredients you'll need are:
- 1 cup unsalted butter
- small saucepan
- mesh strainer
- several layers of cheesecloth
- heat safe bowl
- sealed container for storing the clarified butter i use a small mason jar


You can follows these steps to make the recipe:
- place butter into a small, heavy bottomed pan.
- turn heat to medium low.
- let the butter melt slowly.
- this will take a few minutes don't rush it by raising the heat.
- low and slow is the way to go don't stir the butter as it melts, just let it be.
- once the butter is completely melted, you'll notice a foamy white layer has formed on the top.
- use a spoon to skim that foam from the surface of the butter, being careful to leave behind the golden butterfat.
- skim as much of the foam as possible from the surface.
- don't worry if a few specks are left behind, you will strain those away later.
- if you'd like, you can use the solids you have skimmed in another dish to add flavor it can be tossed with warm pasta, on rice, or on fresh hot popcorn.
- remove the butter from heat and allow to rest for 5 minutes.
- meanwhile, place a wire mesh strainer over a heat safe bowl.
- line the strainer with several layers of cheesecloth.
- if you don't have cheesecloth on hand, use a coffee filter it will take longer to strain through, but it's just as effective.
- tilt the pan gently and slowly pour the melted butter through the cheesecloth.
- you only want to pour the golden fat through the cheesecloth, skimming away the leftover bits of foam.
- when you get to the bottom of the pan, you'll notice more milk solids.
- do not pour those through the cheesecloth stop when you run out of butterfat and only the solids remain.
- pour clarified butter into a container and seal.
- store in the refrigerator.
- butter will solidify at cooler temperatures, but can easily be returned to liquid by warming.
- .

