How to Clarify Butter
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1. Warm the butter in a saucepan over low heat, without boiling it. As the butter melts, the lighter milk solids rise to the top as a foam, and the water and denser milk solids sink to the bottom. The pure butter rests in the middle layer.  

2. Once the butter is completely melted, skim the milk solids from the surface.

 3. Ladle out the pure butter fat once all of the surface milk solids have been removed. Place it into a clean storage container. Be careful to avoid dipping your ladle down into the water layer and picking up water or any of the denser milk solids. You don’t want to unintentionally adulterate your clarified butter.

 4. If you keep the denser milk solids in the butter, brown them and boil off the water you will be making Ghee.

Culinary Uses

We discuss how to prepare Clarified Butter in more detail in Lesson 5: Simple Breakfast.