How To Clarify Butter
Why, What, Who, How….Clarify Butter?
Let’s clear up a few things. Clarified butter has a few advantages over regular butter. Unlike cooking oils, butter is not 100% fat; it’s only about 80% fat. The rest is water and a touch of milk solids. When that 20-ish percent water and milk solids are removed, you’re left with pure butterfat—or clarified butter. Also called ghee, clarified butter has a much higher smoke point than regular butter, as well as a longer shelf life. In other words, it’s more stable.
What You Need:
1 – 1 1/2 Pounds Unsalted Butter (Plugra is my preference, higher fat content for THC binding/infusing)
Cut into 1-inch pieces
Instructions:
Place the butter in a 2-quart saucepan and set over medium/medium low heat depending on the ‘umph/kick’ of your stove top.
Once the butter has liquified, decrease the heat to it’s lowest setting and adjust accordingly to maintain a low boil.
Cook for approximately 45 minutes or until the butter reaches 260˚F, is clear, and the foam on top is slightly browned.
Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel.
Cool completely before refrigerating in an airtight container for up to six months.
Can be frozen for up to a year.