Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.
our Italian Cooking




HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

clarified butter xx01A

How to easily make Clarified Butter

clarified butter xx02 clarified butter xx03 clarified butter xx04 clarified butter xx05 clarified butter xx06

Place the butter in a saucepan on medium heat. Slowly let the butter melt.

After the butter is melt and still warm, remove the whitish casein that floats on the surface carefully with a spoon, and discard it.

Clarified Butter can be bought in any grocery store but is cheaper to make it at home and very easy. Grocery store butter is made of three components: Casein Butter Fat, and water. Your goal in making the clarified butter is to separate the butter fat and to eliminate the casein and the water. The casein is the solid part of butter that burns at lower temperature. When frying burnt casein will give the dishes a bad spotty look.

After you have removed all the casein...

... pour the clarified butter in a bowl. Do not pour completely all the liquid. The  water has separated from the butter and still sits in the bottom.

Pour the rest of the clarified butter in a clear glass. You will see the water in the bottom of the glass, and you will be able to easily recover all the clarified butter and discard the water.




Basics >> Clarified Butter