Clarified butter

Clarified butter is made by heating butter and then separating the proteins. In addition to its beautiful color, clarified butter is ideal because it has a long shelf life and is a very good fat for frying. Clarified butter also splatters less. Clarifying your own butter is quite easy with a sous vide device. We explain how it works!

Author	Givan
People	15
Temperature	35
Cooking time	35 minutes
Prep time	5 minutes

Ingredients:

• 500 grams of butter

Preparation:

1. Preparation: Place the butter in a vacuum bag, vacuum it and set the sous vide device to 85 degrees. Let the water get warm and place the bag in the water for 35 minutes.
2. Finishing: After 35 minutes, remove the butter from the water. You will now see 3 layers in the bag. First remove the bottom part by making a small cut in the bottom of the bag. Then you can pour the clarified butter into a jar. The top part is the egg whites, which you can also throw away. So you only have the middle part of the contents left. Let the clarified butter cool with the lid open. Make sure that every time you use the butter you work with clean kitchen utensils. You can store the clarified butter in the refrigerator.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]