Clarified Butter is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of clarifying butter by melting and heating gently so the proteins clump and fall out of solution. The full recipe is presented here and I hope you enjoy this classic British version of: Clarified Butter.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CLARIFIED BUTTER.
375. Put the butter in a basin before the fire, and when it melts, stir it round once or twice, and let it settle. Do not strain it unless absolutely necessary, as it causes so much waste. Pour it gently off into a clean dry jar, carefully leaving all sediment behind. Let it cool, and carefully exclude the air by means of a bladder, or piece of wash-leather, tied over. If the butter is salt, it may be washed before melting, when it is to be used for sweet dishes.
Modern Redaction
Ingredients:
500g butter
Method:
Place the butter in a pan over low heat and melt gently. Once completely molten, stir round a few times then take off the heat and put aside to settle.
As soon as the solids have settled to the base of the pan gently pour off the liquid into a clean and sterilized jar (leave all the sediment behind). Secure with a tight-fitting lid and store in the refrigerator until needed.
