How to Make Clarified Butter! (Great on Seafood, Steaks, even Popcorn)

Hey , everybody , Hunter Fisher , trapper , trader , guide , scout , and interpreter and country cook Steve Hall here in Nashville , Tennessee , along with pretty Miss Sheila running the camera .

Great .

As always .

Hi , Sheila .

We got a great rib eye steak recipe coming up and it needs some clarified butter for the recipe .

And I thought instead of making it in the kitchen , we might as well make it out here in our little demonstration room .

So if you'll come over here and take a little peek , I'll show you how you do it .

What we want to do is we want to separate the water and the milk solids from the butter .

And that's how you get clarified butter .

I got this on medium heat .

I got £1 of butter in here .

I couldn't find a whole pound .

So you probably see four sticks almost completely dissolved and you'll see the water kind of bubbling to the top and the milk solids will go to the bottom .

So let me do this for a while and get it separated and we'll be right back .

I always like to show you everything as it kind of goes along right here .

You can see quite a bit of foam coming to the top and the milk solids are sinking to the bottom .

We'll see them in a minute .

But we're going to skim this foam off the top here in a little bit .

But first , let me turn this down even a little bit lower .

You don't want to boil it .

You just want to bring it to like a simmer .

As soon as this came to a boil , I turned it down to simmer .

It's been simmer in about five minutes now .

And you'll see my handy dandy little tool that I got here to skim this foam off .

We wanna start skimming that off .

I took the biggest tablespoon out of the kitchen drawer that I never used and I bent it .

So it's just perfect for skimming foam off of clarified butter .

And we're gonna keep simmering this for about 20 to 30 minutes until the milk solid starts sinking to the bottom .

But this is a handy way to get this foam off here because if you've ever tried to reach in with a spoon and get it to come up , it just doesn't want to .

So find a tablespoon in your kitchen drawer that you always want to use for this bend it .

So it's got a little bit of a downward angle to the end of it .

Then you can skim all that foam off the top and we're going to keep simmering this any more foam shows up here .

We don't want to stir it .

We just want to simmer it .

You don't want to stir it back and forth .

You just want to let it separate and by stirring it , you're just going to stir it back together again .

So we're getting the foam off now .

We just need to get the solids and soaked to the bottom .

So let's give it another 10 or 15 minutes .

It's been about 15 minutes now and we've been skimming the foam off of here and don't forget , don't throw this foam away .

You can actually cook with this .

It's delicious , but it is really salty because it pulls all the salt right to the top .

A lot of people just throw it away , but you can use it if you want to .

There's nothing wrong with it .

Now , we're gonna take this and we've had this at real low simmer .

You don't want to burn the butter .

We've had this at real low simmer .

Let's see if I can get my little burner out of the way here .

Now that I got it turned off here , it's gonna hang up in that little spot in it .

Yeah .

There we go .

Remember if it can go wrong on camera , it will .

Let's pour this in here .

Now , we're going to let this settle for about 15 , 20 minutes and we'll be back and I'll show you what we have .

Well , all right , we simmered this for about 30 minutes real low heat .

And man , we got a ton of that foam off the top of it .

We poured it in here and you can see the difference between the clarified butter and the milk solids at the bottom .

And there's just a real fine film on the top that sometimes you can't get with your spoon .

So you can take a paper towel and just kind of wipe it across the top like that and look how clear that got just instantly .

Now , there's one other thing you can do .

You can also run it through a coffee filter and it will get real super clarified clear or you can just hold it up like this here and kind of keep a real close eye on it as you pour it in here , just keep an eye on the solids .

Don't let them come over the lip and they want to lay on the bottom there .

So right there and that's it .

You can't come over there .

Look at that beautiful clarified butter .

Now , you can do several things with this .

You can drizzle it on your popcorn .

It's great to heat up a little bit and dip your crab legs in seafood , that kind of thing .

Or you can take a little bit of it and drizzle it on your platter when you lay your T bone on there after it comes out of the broiler .

And that's why I made this is for my steak .

Recipe that's coming up soon .

It's just that easy .

Here's the foam , here's the solids and here's that beautiful clarified butter right here in the middle .

I hope this recipe has been helpful and I hope it's an easy one for you to do .

It's easy .

Just chuck in a pound of butter .

Put it on medium heat when it starts to come to a boil .

Turn it down to simmer , simmer it for like 30 minutes .

Get yourself a spoon out of the kitchen and bend it crooked .

So you can use it as a little ladle to get them foam chunks off the top and you'll have beautiful clarified butter .

I hope you like our recipes right here in the top corner .

You'll see a little shock and red's face pop up there .

If you click on that with your mouse or hold it over there , you can subscribe and over here we'll probably put that steak recipe or something close to it that uses clarified butter .

But I hope this has been helpful .

And is this the easiest clarified butter recipe you ever made ?

If it ain't , it ought to be on behalf of myself , Steve Hall .

And pretty much Sheila don't forget you can always use the coffee filter , but she didn't let me do that today because then we'd have to wash it out and stuff .

But Sheila sitting back there doing a great job .

Thanks , Sheila .

I didn't use the coffee filter .

I just poured it over here , but if you want to make it real , real clear , run it through a coffee filter .

We'll see you next time right here on cooking with shotgun red .

Bye bye for now .