Step by Step
![](https://www.oldenburger-professional.com/media/76/e9/39/1711440389/Butter_klaeren_1.jpg)
01
You need a sufficiently large saucepan or pot, a heat- resistent fine-mesh strainer and a heat-resistant container for storing the clarified butter.
![](https://www.oldenburger-professional.com/media/fa/df/e6/1711440395/Butter_klaeren_2.jpg)
02
Slowly melt the butter at low heat to prevent bubbles from forming.
![](https://www.oldenburger-professional.com/media/d3/ab/06/1711440401/Butter_klaren_3.jpg)
03
Gradually increase the heat to bring the butter to a slow boil, which separates the milk solids from the fat.
![](https://www.oldenburger-professional.com/media/25/dd/6d/1711440405/Butter_klaeren_4.jpg)
04
Remove the pot from the burner and let stand for a few minutes to let the separated milk solids sink to the bottom
![](https://www.oldenburger-professional.com/media/10/0d/b4/1711440410/Butter_klaeren_5.jpg)
05
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.
![](https://www.oldenburger-professional.com/media/4a/75/21/1711440415/Butter_klaeren_6.jpg)
06
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.
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