• Heavy saucepan
  • Jar
  • Muslin
  • Spoon


  • 500g butter


    1. Heat the butter on low in a small heavy saucepan.
    2. Skim off froth from the surface using a spoon.
    3. When you see a clear yellow layer on top and milk residue at the bottom, it is ready.
    4. Gently pour the clear layer into a jug or jar. The remaining milky residue can be discarded. Consider using a piece of muslin to pour through to ensure the milk residue does not get poured in.
    5. TIP: Clarified butter can be stored in the fridge for several weeks. It allows the butter to be used at high temperatures without burning.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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