Butter - How to Clarify

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You've probably experienced putting whole butter into a hot pan - in which it quickly turns brown. That browning is the milk solids cooking. They just can't tolerate higher heats.

To get the butter taste without the browning, clarify butter. Slowly melt whole butter over low heat. You'll eventually see three layers form. The top layer is foamy and made up of water and milk - skim it off and discard. The deep yellow middle layer is the butterfat - pour this off into a container. This is the clarified butter you want to use for sauteing. What's left in the bottom are the mild solids, which you can simply discard.

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