Saturday, 23 March 2013


Clarified butter is pure butter fat. It is healthy and very well absorbed. It is also well tolerated by people with lactose intolerance and milk allergy (such butter does not contain milk solids). It is very good for sauteing as it has higher smoke point than normal butter. Also, it has much longer shelf life - about a month at room temperature, couple months in the fridge or you can freeze it for six months or more.

It is quite easy to make your own clarified butter at home.

I would like to mention one more important thing before going any further. So far commonly used method of clarifying butter is not working any more. For those who are not familiar with the subject, i.e. melting tube of butter in a saucepan and pouring clear butter out - without white froths. The reason is that nowadays there are advanced methods of production used for making all kinds of spreads.

Below you can find a recipe. 


  • 3-4 tubs of unsalted butter (min. 82% fat)
  • 1 & 1/2 l water

/ These two photos show freshly made clarified butter, in liquid form /


Place butter with water in a large saucepan. Cook on medium heat for about half an hour stirring occasionally. Put on the side and leave it to cool and then refrigerate. The mixture will be separated into 3 layers:
- on the top - solid clear butter fat;
- in the middle - vegetable oil;
- on the bottom - water with some white solids.

Remove the first layer (butter) to 2-3 glass one litre jars. Pour boiling water into them, set aside to cool and refrigerate again. When ready, take out from the fridge, make a small hole in the first layer and slowly pour out water with some white milk solids from the bottom. Put clear butter in clean pan again and melt. Then add for example cold pressed extra virgin olive oil (6 TBS per 3 tubes of butter), pour to glass jars or glass containers. 

* This method was invented by dr Grażyna Pająk.

/ This photo shows clarified butter solidifying at room temperature /