Discover the pro chef’s method for clarifying butter
1 lb (450 g) unsalted butter — European-style gives the best flavor.”
“Let it melt gently—don’t stir—over low–medium heat.”
“Use a spoon to remove the white foam gently.”
“Use a spoon to remove the white foam gently.”
Slowly pour the clear butterfat into a jar, leaving water and solids behind.
Keeps up to 2 weeks in the fridge or 6 months in the freezer
Perfect for high-heat cooking, sauces, and boosting flavor.”
Continue cooking until the milk solids turn brown—that’s ghee!”
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