Especially useful for preparing a roux
For clarified butter, slowly melt unsalted butter
over low heat. Donâ€™t let the butter come to a boil, and donâ€™t stir it
. This allows the milk solids to separate from the liquid butter
Once the butter has separated into three layers
--foamy milk solids on top, clarified butter in the middle
, and milk solids on the bottom--turn off the heat. Skim the foamy white solids from the top. Then ladle
off the clarified butter. Be careful not to disturb
the milk solids at the bottom of the pan.
Clarified butter can be used immediately. Or, let it solidify
and keep it in the refrigerator
for up to three to four weeks. Just re-melt to use. One pound
of unsalted butter yields 1-1/4 cups clarified butter.
clarified butter is also known as ghee, though the preparation is a little bit different under that writeup. Happy Cooking! - thanks to nine9