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Clarified Butter Recipe


- 250-500 grams of unsalted butter


1. Place the unsalted butter in a heavy-bottomed saucepan or skillet.

2. Heat the butter over low to medium heat until it completely melts. Be careful not to burn it.

3. As the butter melts, it will start to bubble. Allow it to continue cooking.

4. After some time, foam-like bubbles will form on the surface of the butter. This indicates that the water content is evaporating, and the milk solids are separating.

5. Once the foam forms, it's time to turn off the stove. Be attentive, as clarified butter can quickly transition to browned butter if left unattended.

6. Allow the clarified butter to cool slightly.

7. Place a fine mesh strainer or cheesecloth over a clean, dry container.

8. Carefully pour the melted butter through the strainer to remove any remaining milk solids and foam.

9. Discard the solids left in the strainer.

10. Let the clarified butter cool completely before sealing the container.

11. Store the clarified butter in a dry, airtight container in the refrigerator for longer shelf life. It can also be kept at room temperature if used within a few weeks.

Your clarified butter is now ready to use in cooking or as a topping for various dishes!



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