Clarifying Butter


  • butter

Tips from Chefs to Chefs

Clarified butter is used for baking, frying and cooking. It is particularly suitable for deep-frying and frying, but is also perfect replacement as a fat ingredient in various recipes

Step by Step


You need a sufficiently large saucepan or pot, a heat- resistent fine-mesh strainer and a heat-resistant container for storing the clarified butter.


Slowly melt the butter at low heat to prevent bubbles from forming.


Gradually increase the heat to bring the butter to a slow boil, which separates the milk solids from the fat.


Remove the pot from the burner and let stand for a few minutes to let the separated milk solids sink to the bottom


Slowly pour the butter through a fine-mesh strainer into a heatproof container to remove the solids. Take care not to pour the solids from the bottom of the saucepan into the container.


Sufficiently clarified butter should have a light golden colour and be completely free of milk solids. Clarified butter can be used immediately or tightly covered and refrigerated for up to ten days.

Recommended Products

Oldenburger Butter unsalted, min. 82% fat, 250g piece
  • soft and easy to spread
  • no additives
  • made from pure cow's milk
Oldenburger Butter salted, min. 81% fat, 250g piece
  • soft and easy to spread
  • slighlty salted
  • made from pure cow's milk

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