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Homemade clarified butter in a mason jar.
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5 from 3 votes

Clarified Butter

Homemade clarified butter is so easy to make. Because it has a high smoke point it is great for deep frying, frying, sauteing, etc. It can be used in sauces, and used to flavor popcorn, along with many other uses.
Prep Time10 mins
Cook Time20 mins
Cooling Time5 mins
Total Time35 mins
Course: Ingredient
Cuisine: American, French, Indian
Keyword: oily, savory
Servings: 24 people
Calories: 135kcal
Author: Matt Taylor


  • Medium Pot
  • Slotted spoon or strainer
  • Mason jar with lid
  • Cheesecloth
  • Sieve/strainer


  • 1 lb Butter, unsalted The amount doesn't matter, I usually do a pound of it, and lasts me for quite a while. (450g)


  • Place the butter in a medium pot and then on the burner. Set the heat to low, and allow the butter to reduce slowly until it separates completely, about 15 to 20 minutes.
  • Use a slotted spoon or strainer and skim any foam or floaters on the top off. The clear oil on top is the clarified butter, the white stuff accumulated on the bottom is the milk solids.
  • Remove the pot from the heat and allow it to cool for 5 minutes. Pour it through a cheesecloth-lined strainer into a bowl or mason jar. Be careful not to pour any of the milk solids into it, leave it on the bottom of the pot. You can squeeze the cheesecloth to drain any extra.
  • Save the leftover milk solids and use them in mashed potatoes, on popcorn, on steamed or roasted veggies, etc. Or you can throw it out.
  • The clarified butter is ready. Store in the fridge with a lid, where it will become solid as it cools. It will last 8 to 12 months. Use the clarified butter in place of oil for frying, sauteing, etc. Enjoy!



Clarified butter nutritional facts