Finish Clarified Butter

Video Transcript

Hi! I’m Louis Ortiz on behalf of Expert Village and I’m showing you the procedure for clarifying butter. So I’ve taken off all the solids from the top and I’m going to go ahead and strain what’s left and as you can see in the bowl there’s still a few milk solids left in there okay and instead of trying to fish all those out with a spoon it’s much easier just to go ahead and pour through a strainer like I have here and I’ve actually lined the strainer with some cheese cloth which I’ve double over so it’s about three layers thick as far as the cheese cloth is concerned. So I’m going to pour into these small clear ramekins so that you can see what the finish product is going to look like but I’m just going to slowly dribble this in so that I don’t miss and obviously it’ll be much easier with a bigger bowl but I choose to use these clear ramekins so that you can see what the finish product would look like and the nice thing about the clarified butter is that once you’ve gone through this process and you’ve done a pound or two pounds you can actually just put it in a container and put it in the refrigerator and it’ll chill up nice and will come solid again and then you can just cut off or spoon off what you need per recipe and it stays real nice. This has a lot smoking point, it’s really nice to use clarified butter with olive oil for certain recipes, sauces, caramelizing vegetables, things of that nature so they turn out really nice and have a really, really good flavor component. As you can see its real nice and clear real pretty, so this will bake a really nice base for certain sauces, caramelizing vegetables as I said before and there’s just a multitude of cooking applications you can use and again you can put this in your refrigerator and chill it, keep it cold just keep it covered it’ll stay real nice and firm at that point and it’ll actually look like this once it’s chilled down and that way you can just spoon off as much as you need for each recipe as you cook along.

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