As you hold the bag, tilt it with the pointed side down and you can see how the milk solids (the part of the butter that can easily burn) have already separated from the clarified butter above it.
#Clarified butter use zip#
Then add a pound of butter to a ziplock gallon bag, and be sure to zip it tightly.Ĭarefully place the zipped bag in the simmering water and let the butter slowly melt. To begin with just bring a large pot of water to a simmer over medium heat. A large pot of water, a Ziplock gallon bag and, of course, butter.
So, let me show you this easy, inexpensive method. Just recently however, I discovered an easy, foolproof way to clarify butter with virtually No mess and No waste.Īnd the best part about this method is that you save money.Īt a grocery store the cost of clarified butter is pricy – over twice as much as buying regular butter. So, I resorted to buying butter that was already clarified. I’ve done it once and lost so much butter that remained in the cheesecloth, that I said, “No more!” Then came the messy part of having to strain it through cheese cloth. The methods of clarifying butter in the past dealt with slowly melting the butter in a pan, being careful not to brown or even burn it. Plus, as opposed to oil, the taste is so much richer. Why would you do this? When you remove the milky solids, the clarified butter now has smoking point that is very high and you can use it for sautéing food without being concerned with burning. This is simply butter with the milk solids removed I mostly use olive oil and vegetable oil for cooking.īut for deeper flavor I truly love cooking with clarified butter, also known as ghee. Clarify butter the easy way with this fast and simple method.
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