During her Food and Wine demo, Stewart described how to clarify butter in some very simple terms: “You pour off the melted butter, the butterfat, and that’s your clarified butter.”
Since I wasn’t familiar with the process before this experiment, I got a little more clarification with the help of this step-by-step article from Culinary Hill.
“Melt the butter over low heat,” author Meggan Hill writes. “If the butter boils, the milk solids get dispersed throughout the fat, and you won’t be able to skim them off.”
“Skim off the foamy milk solids that rose to the top,” she continues. “What you’re left with is pure butterfat.”
Sounds easy enough! So, I added knobs of butter to a small saucepan, turned the stove to low heat, and waited for the magic to happen.
Read the full article here
