1. Clarified butter is made by removing the white milk solids and water from butter. What’s left behind is the clear, yellow butterfat.
2. Heat butter in a heavy pan without allowing it to colour. Skim off the foam from the surface and discard. The white milk solids will sink to the bottom and the clear yellow butterfat will be on top.
3. Carefully pour the clear butter into a jug, leaving the watery milk solids behind in the pan.
4. Because clarified butter is pure fat, it keeps well. Pour into a jar and store in the fridge for up to six months.
Use your new skills with these triple-tested recipes:
Potted prawns recipe
Chickpea curry recipe
Steak with chips recipe
Classic glass measure jug (1 litre), Pyrex. Montreux saucepan (2 litres, 18cm), Kuhn Rikon UK. White China tea plate, Sophie Conran. Loft dinner set, (24 piece) Zwilling J.A. Henckels. Classic glass bowl (2 litres), Pyrex. Glass ramekin, chef's own.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
