Clarified butter is UNSALTED butter that has had the water and milk solids removed by a process called clarification. This is the type of butter used for movie popcorn.
1. Slowly warm the butter in a saucepan over low heat without boiling or agitation. As the butter melts, the milk solids rise to the top as a foam and the water sinks to the bottom.
2. When the butter is completely melted, skim the milk solids form the top.
3. When all the milk solids have been removed, ladle the butterfat into a container, being careful to leave the water in the bottom of the pan.
4. The clarified butter is now ready to use.
One pound of whole butter will yield approximately 12 oz. of clarified butter (75% yield). Clarified butter keeps for extended periods in either the freezer or refrigerator. This intense butter flavor is often enjoyed in movie theatres on popcorn. Enjoy!
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