- 250 g chilled butter, cut into small cubes
Clarifying is the process of removing the casein (milk protein) from the butter.
Melt the butter in a heavy-based sauce- pan over a low heat without stirring.
As it melts, skim the surface gently with a spoon to remove the foam that floats to the top.
The top layer will turn light yellow (this is the clarified butter) and the milk solids will sink to the bottom.
Gently pour the clar- ified layer into a bowl through a sieve lined with a paper towel, leaving the solids in the saucepan.
Clarified butter lends itself well to cooking at high temperatures and can usually be stored for at least two weeks in the fridge or at room temperature. The butter loses 15-20% of its volume during the clarification process.