Original content from | Commercial Services | Talent Partnerships
Your epoints

How To Make Clarified Butter

How To Make Clarified Butter

Watch this film to learn how to make clarified butter the VideoJug way. Clarified butter is butter that has had the butter fat separated from the milk solids and water, leaving only the butter fat remaining. VideoJug presents a quick and easy method to achieve this goal, so sit back and watch closely.


View Ingredients In:


Cook =
Total =

Step 1: You will need:

  • 250 g butter
  • 1 saucepan
  • 1 spoon
  • 1 sieve
  • 1 cheese cloth slightly damp
  • 1 bowl

Step 2: Heat the butter

Put the butter into the saucepan and slowly heat it. The butter will separate and the milk solids will float to the top of the butter in the form of foam. Using a spoon, skim off the foam. Continue to heat the butter. Be careful not to let the butter remain over the heat too long or it will begin to brown, developing what is called a "brown butter flavour". This might be useful in some recipes but it is not what we want to make here! The liquid butter will be clear. Remove it from the heat.

Step 3: Strain and store

You can now strain the butter through the cheese cloth. The water content in the butter will have evaporated and the remaining milk solids will stick to the pan and turn to a golden in colour. Skim off any possible remaining foam and store it for future use. Clarified butter can be kept in an airtight container in the refrigerator for up to three or four weeks.