Clarified Butter

• unsalted butter
• large pyrex beaker *

* Pyrex beakers of various sizes can be purchased on the internet.

Place butter in the beaker and heat in a microwave until the contents are completely melted and very hot but not boiling. Let set for a minute or two until all the milk solids have settled to the bottom. A small amount of milk solids may remain floating on top. These can be skimmed off using a spoon.

Place Pyrex container in the freezer until the contents are completely frozen.

Remove beaker from freezer and place upside-down on a plate in the sink. Gently run hot water over the bottom and sides of the beaker until the frozen contents start to slide down into the plate. If the frozen contents become stuck, it may be necessary to insert a knife along the side of the contents to allow air in so that the contents can slide out.

Once the frozen contents have slid down onto the plate, remove the beaker so that the cylinder of frozen butter is sitting upside-down on the plate. The milk solids that had settled to the bottom will now be a white layer on top of the cylinder of frozen butter. Use a knife to scrape the solids off into the sink. Any remaining solids can be wiped off the cylinder of frozen butter using a wet paper towel or can be rinsed off with a little warm water.

Place the cylinder of frozen butter back into the Pyrex beaker and heat in the microwave until once again completely melted. The melted clarified butter can them be ladled into individual containers and stored in the freezer.

Clarified butter can be stored without refrigeration in a glass or earthen jar for about six months. At room temperature, it becomes semi-sold. With refrigeration, it will harden and can be stored, covered, for about one year. Do not let any water get into the clarified butter jar. A drop of water can promote bacteria and spoil the butter.

Clarified butter is great for sautéing because it doesn't brown or burn as easily as ordinary butter. It is useful in many types of sauces such as Hollandaise and Béarnaise. It is also a great accompaniment for lobster or crab. When used in recipes, clarified butter has a more pure and refined taste than regular butter. Try cooking an omlet using clarified butter instead of regular butter and you will immediately notice an amazing difference in taste.