Clarified butter


Author: Givan van Souvy

Persons: 15

Temperature: 85

Cooking time: 35 minutes

Prep time: 5 minutes


  • 500 grams of butter


  1. Preparation -

    Place the butter in a vacuum bag, vacuum seal it and set the sous vide device to 85 degrees. Let the water become warm and place the bag in the water for 35 minutes.

  2. Finish off -

    Remove the butter from the water after 35 minutes. You now see 3 layers in the bag. First remove the bottom part by making a small cut in the bottom of the bag. You can then pour the clarified butter into a jar. The top part is the proteins, you can also throw them away. So you are left with only the middle part of content. Let the clarified butter cool with the lid open. Make sure that every time you use the butter you use clean utensils. You can keep the clarified butter refrigerated.

Reading next


Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.