Quantcast
Clarifying butter: filter? Or decant?
Page 1 of 2 12 LastLast
Results 1 to 10 of 20

Thread: Clarifying butter: filter? Or decant?

  1. #1
    much more awesomer
    Join Date
    Feb 2012
    Location
    YUL
    Posts
    693

    Clarifying butter: filter? Or decant?

    I've been clarifying butter lately, small amounts using a small (1-quart) stainless saucier. I'm not sure I'm doing it correctly, but the results seem to be pretty good. To make 8 ounces of clarified butter I start with 10 ounces (2½ sticks) of sweet butter, cut up into chunks. Melt on medium to medium-low heat (my Maytag-brand glass top range is rather slow), get it bubbling and skim the foam off the top. When the bubbling slows considerably -- but before the whey on the bottom starts browning -- remove from the heat and let sit for five minutes. Skim one last time. Now, this is where my question comes in: at this point, do you decant the butter fat off the whey? Or do you filter it through cheese cloth (or musline or étamine)?
    Francesco
    Unskilled flunky

  2. #2
    Senior Member shankster's Avatar
    Join Date
    Mar 2011
    Location
    Toronto/Canada
    Posts
    506
    You can clarify butter in a microwave(I know,it's sacrilege).Use a Pyrex or microwave safe measuring cup w/a spout.1-2 mins,wait till it settles and slowly pour into a different container till you hit the whey.Then you can use a spoon or small laddle to scoop up the rest of the good stuff..

  3. #3
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    3,984
    I've always decanted. If you want to make it easier, use one of the gadgets for separating fat to remove the solids:


  4. #4
    daveb's Avatar
    Join Date
    Mar 2012
    Location
    Just outside Tampa
    Posts
    1,215
    Another decanter. FWIW its my understanding that clarified butter has no shelf life issues. I do a couple sticks at a time in sauce pan in oven for the more gentle heat. Pour off and refrigerate in qt container. Remove as necc.
    Dave
    Older and wider.

  5. #5
    much more awesomer
    Join Date
    Feb 2012
    Location
    YUL
    Posts
    693
    I do a bit of both, carefully decanting through a couple layers of butter muslin (no idea how the "e" got on the end of "muslin" above). My result is translucent instead of the transparent fats I see online, but when I use the butter for frying it clears right up and doesn't burn.
    Francesco
    Unskilled flunky

  6. #6
    Senior Member shankster's Avatar
    Join Date
    Mar 2011
    Location
    Toronto/Canada
    Posts
    506
    Quote Originally Posted by Pensacola Tiger View Post
    I've always decanted. If you want to make it easier, use one of the gadgets for separating fat to remove the solids:

    That gadget would be perfect for the microwave method!!

  7. #7
    much more awesomer
    Join Date
    Feb 2012
    Location
    YUL
    Posts
    693
    Wouldn't that still mix the whey with the fat? In my (limited) experience the layer of whey would be up to right about the bottom of the spout... Tilt it to decant and the whey comes out, no?
    Francesco
    Unskilled flunky

  8. #8
    Senior Member Salty dog's Avatar
    Join Date
    Mar 2011
    Location
    Caledonia
    Posts
    1,902
    Skim top, refrigerate over night. Next day pop two holes in the solid butter, one to pour out the liquid by-products the other for air. (the stuff on the bottom stays liquid)

    I recommend relatively large batches and refrigerate.

  9. #9
    much more awesomer
    Join Date
    Feb 2012
    Location
    YUL
    Posts
    693
    Cool idea! Thanks.
    Francesco
    Unskilled flunky

  10. #10
    Senior Member Shinob1's Avatar
    Join Date
    Mar 2012
    Location
    Ohio
    Posts
    284
    Quote Originally Posted by Salty dog View Post
    Skim top, refrigerate over night. Next day pop two holes in the solid butter, one to pour out the liquid by-products the other for air. (the stuff on the bottom stays liquid)

    I recommend relatively large batches and refrigerate.
    When you do this are you pouring out the water so you're left with nothing but the fat?

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •