RENDERED BUTTER
This recipe transforms butter into a clarified form, perfect for cooking and preserving. The process removes impurities, resulting in a rich, flavorful, and shelf-stable cooking fat. This method is ideal for those seeking a longer-lasting butter option with a higher smoke point, making it suitable for various culinary applications.
Ingredients
- 2 pounds Butter
Instructions
- 1Place the butter in a deep, iron kettle, filling it only half full to prevent boiling over. This will allow the butter to clarify without spilling.
- 2Set the kettle on the stove over low heat and let it simmer slowly for several hours. Watch carefully to prevent it from boiling over. Do not stir the butter.
- 3From time to time, skim off any foam or impurities that rise to the surface. When the butter is perfectly clear, and all the salt and sediment has settled at the bottom, it is done. Let it sit for a few minutes to allow the sediment to fully settle.
- 4Strain the clarified butter into stone jars through a fine sieve. Allow the butter to cool completely. Once cold, tightly seal the jars with paper and cloth. Store the rendered butter in a cool, dry place.