Use it for cooking your favorite seafood recipes, stir-frys, roasted veggies, etc.Transfer your golden liquid to an airtight container and keep it in the fridge or a dark shelf.Separate the water content from the clarified butter using a cheesecloth-lined strainer.
Using a ladle or a spoon, scrape off the yellow foam aka the milk solid that’s formed on top of the melted butter.When the butter has fully melted, take it out of the microwave and let it sit at room temperature for a couple of minutes.Set the cooking temperature to the highest setting and microwave the butter for 1-2 minutes.Transfer the butter pieces into a tall, microwave-safe bowl or a microwave-safe measuring cup/jar.Cut the butter into smaller chunks so it melts faster and evenly.You’re going to need 2 sticks of butter or a cup of it.I recommend using unsalted butter when doing this microwave method.Tips For Clarifying Butter In The Microwave Also, do not leave the butter for more time than it needs to completely melt as it can burn or brown very easily. Your butter needs to have layers so you can extract them properly and get the perfect clarified product. It is important NOT to stir the butter when you’re clarifying it as you can easily mix all the milk solids and water together. Start with melting the butter on your lowest setting and when the butter starts to melt, gradually take it up a notch. When clarifying butter on the stove, do not melt your butter at high heat. I recommend using unsalted butter but you can totally use the salted version if you wish to. You can also use it to pop some butter-flavored popcorn and basically add it to anything that needs a little buttery taste. If you don’t feel like making your own clarified butter, you can find it in the more equipped stores or simply just order it online. This golden oil is often used in stir-frys for your rice, in Indian cooking, and it is legendary in seafood dishes like lobster, shrimp, or crab. Clarified butter also has a slightly longer shelf life than regular butter. Since clarified butter, also known as liquid gold in the culinary world, only consists of butterfat, it has a higher smoke point of 450 degrees F than regular butter can only take 350 degrees F, meaning that you can use it as a cooking oil. Well, if you cook on regular basis you know that butter doesn’t have a high-temperature tolerance and tends to burn easily because of the milk solids content. So, when clarifying a stick of butter, you basically want to remove or extract the water and leftover milk solids and only leave the butterfat. See also 13 Best Cuban Bread Substitute To Impress Mamacita
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