Clarified Butter
Author: Heather Bursch
  • 2 - 4 sticks of unsalted organic butter
  • Supplies needed: saucepan, spoon, strainer, cheesecloth and storage container.
  1. Set sticks of butter in a medium saucepan, heat on medium high heat and set timer for 10 minutes. Turn it to low if butter starts to bubble.
  2. Remove from the heat and let cool for 10 minutes more, undisturbed.
  3. Gently spoon off the milk solids on the surface of the separated butter.
  4. Using a strainer lined with cheesecloth if you have it, pour the clear butter into a storage container leaving the last layer of milk solids in the pan if you can.
  5. Store covered in the refrigerator for up to a month.
To make ghee, a more nutty flavor, cook butter longer until the milk solids have dropped to the bottom and browned. The liquid will usually foam initially, spit a little, milk solids will brown on the bottom, and a little foam again before it is done.
Recipe by She Made It She Might at