If you frequent my Traditional Asian Recipes or Traditional Middle Eastern Recipes collections, you might have occasionally come across a recipe that required what is essentially 'clarified butter'. You may also have seen other recipes that asked for 'rendered butter', 'samneh', or even 'ghee'. All of these are other terms for clarified butter, but they are essentially made the same way.
You can often find clarified butter at supermarkets like Trader Joe's or in ethnic grocery stores. They do run a little pricey. However, you can easily make clarified butter from the butter you may already have at home. The following is a set of directions on how to do exactly that.
As I continue posting recipe cards in these other communities, I may often link back to this post to help those of you who might prefer to clarify the butter yourself. The recipe below is going to make a pretty large batch of clarified butter, but stored in jars, it will keep for a year in the freezer, six months in the refrigerator, and two to four months at room temperature.
Rendered or Clarified Butter
(Makes 1 1/4 pounds)
1 1/2 pounds unsalted butter, cut into 1-inch pieces
1 - 2 tablespoons flour (optional)
1) Melt the butter over low heat. As the butter melts, skim the solids that form on the surface, then set the butter aside to cool for a couple of hours and allow the remaining solids to drop to the bottom of the pan so you can pour the clear butter off.
2) If you are using flour, throw 1 - 2 tablespoons of it into the melted butter and allow it to sit for a few hours. The flour and solids will combine and hold tight to the bottom of the pan when it becomes time to transfer the clarified butter into a jar.
3) When clear, remove from heat and cool. Pour the pure butter into jars. Be careful not to pour the solid residue.