Clarified butter

Clarified butter is made by heating butter and then separating the egg whites. Besides its beautiful color, clarified butter is ideal because it has a long shelf life and is an excellent fat for frying. Clarified butter also splatters less. Clarifying your own butter is quite easy with a sous vide appliance. We'll explain how it works!

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

Ingredients

• 500 grams of butter

Preparation

Preparation

Place the butter in a vacuum-sealed bag, vacuum seal it, and set the sous vide appliance to 85°C (185°F). Let the water warm up and place the bag in the water for 35 minutes.

Finishing

After 35 minutes, remove the butter from the water. You should now see three layers in the bag. First, remove the bottom layer by making a small cut in the bottom of the bag. Then, pour the clarified butter into a jar. The top layer is the egg whites, which you can discard. You'll now only have the middle layer left. Let the clarified butter cool with the lid open. Make sure to use clean utensils each time you use the butter. You can store the clarified butter refrigerated.

Use these products

[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]