How to Make Clarified Butter in Minutes

India has lots of experience with DIY projects and is here to share tips with you.

This clarified butter goes perfectly with many meals.

This clarified butter goes perfectly with many meals.

Clarified Butter (Drawn Butter)

Clarified Butter Is so Darn Good!

We anxiously wait for our restaurant server to bring a yummy plate to the table so we can dawn plastic bibs and put into action those shell-cracking "tools" of the shell fish trade! The unique quality of clarified butter brings a rich sweet flavor and silky texture that dances on our pallets as we enjoy crab legs, lobster and a myriad of other butter dipped foods. At home it is a rare thing to find such a delightful ingredient on the family dinner table, it simply seems so far out of reach for the average home cook... or is it?

Golden Stream of Clarified Butter

Golden Stream of Clarified Butter

Drawn Butter Only Requires a Couple of Things:

It's Easy to Make Cottage-Style Clarified Butter!

You don't need any fancy tools or techniques for the job, just a little patience and the willingness to enjoy great cooking ingredients!

What You Will Need:

  • Heavy bottom, wide Top Pan (sounds like that woman in the mirror I see these days)
  • Ladle
  • Cup or small bowl
  • Butter (unsalted if you have it, otherwise salted butter is fine)

Easy Written Directions for Clarified Butter (Drawn Butter)


  1. Place the pan over a low to medium-low heat to warm it up. You DO NOT want to let the pan get overly hot or the butter can scorch, and that's not good.
  2. Place room temperature butter (straight out of the fridge is okay, it will just take longer to melt and does require more supervision to prevent scorching) into the pan and allow it to melt slowly, keep moving it to prevent burning or scorching.
  3. You will begin to see a foamy substance rise to the top, this is the stuff you will be skimming off with the ladle.
  4. Keep moving the butter around so it melts without burning. If you see bubbles (boiling) reduce heat, or pull from burner for a few seconds.
  5. Once butter is fully melted, use the ladle to skim the solid foamy stuff off and discard in a cup off to the side. A second foaming will take place, and you will skim these solids away as well. Continue skimming until the butter is clear and golden.
  6. If you want to filter the skimmed butter, run the warm golden liquid through a cheese cloth or coffee filter. This offers a very clean, milk solid free, finished clarified butter.

What Makes Clarified Butter So Special?

There are several things that make clarified butter really great, but for those who may not be tolerant to lactose, clarified butter is a magic substance! Below you will find just a few of the wonderful attributes found in drawn butter.

  • Clarified Butter has a MUCH longer shelf-life than fresh butter.
  • Drawn butter (clarified butter) offers cooks a more stable and higher "smoke point" which allows for sauteing without that burnt brown butter taste. Whole butter smokes at about 250°F to 350°F, clarified butter smokes at a more stable temperature depending on how pure it is. Whole butter can be all over the temperature chart bouncing between the high and low smoke parameters. In a cottage-style preparation (which is what we have done in this article) the smoke point will vary with the purity. Milk solids are unstable and are the cause for the variation.The more clean and clear your butter, the more stable the smoke point will become.
  • The French make a version called beurre noisette (meaning Hazelnut Butter, but free of real hazel nuts altogether), where the butter is cooked long enough and hot enough so the water is cooked out, which then caramelizes the solids to create a nutty flavor (these solids are then skimmed off). This product is known as Brown Butter. NOT WHAT WE ARE MAKING TODAY!
  • For the lactose intolerant folks, clarified butter has such a low lactose content, that it is acceptable for most who suffer after consuming the substance. Remember, the clearer the butter ends up (milk solid free) the easier it is going to be on those who are Lactose Intolerant.
  • It is known as Samna in the Middle East
  • It is known as Ghee in South Asia

Comments for "How to Make Clarified Butter in Minutes, a Video Guide"

India Arnold (author) from Northern, California on December 07, 2011:

Simone! Welcome back and thanks for sharing your thoughts here. I had a blast doing the video and that darn microwave went and messed it up! The "Microwave Band" was the only thing I could come with at the time. So glad you stopped by!



Simone Haruko Smith from San Francisco on December 07, 2011:

Wow, so THAT'S how clarified butter is made!! LOVE this Hub! The video is so useful... and funny to boot! Hahaa, I love your microwave quip.

India Arnold (author) from Northern, California on December 01, 2011:

randomcreative~ Thanks for stopping by. If you decide to make your own clarified butter, make sure you have some yummy shell fish or sea food on hand, for the perfect combination of flavors!

I really appreciate that you shared your thoughts here!



Rose Clearfield from Milwaukee, Wisconsin on December 01, 2011:

What a useful hub! I honestly don't know if I've ever had clarified butter or not, but now I'm curious to give this a try.

India Arnold (author) from Northern, California on December 01, 2011:

ChatKath~ You make me blush with your kind remarks. I am so honored to have you as a reader, and friend! The video was really fun as well as cumbersome to create, but simply a blast to play around with! It makes me very happy that you find it worthwhile!

Thank you for everything my friend, know that your visits always lift me up!

Huge HubHugs~


Kathy from California on December 01, 2011:

I just love this K9, my own personal cooking instructor and favorite hub author! You are always so creative and original with your hubs and your cooking! Every time I visit I learn something new and enjoy myself immensely!

Hub Hugs to the Chef

Voted up - awesome - useful - and interesting!

India Arnold (author) from Northern, California on December 01, 2011:

Minnetonka Twin~ Hello my dear friend! I have to tell ya, I love Red Lobster butter, too! Once I figured out how to make my own, shellfish became a monthly visitor at my home. We are loving the season that has happened upon us this year, and it is a very warm uplifting thing. Thanks so much for checking out the video and the butter technique, I always enjoy seeing you here, it makes my day!

Wishing you all that life and love have to offer!

Much love to you Linda, and HubHugs of course!


Linda Rogers from Minnesota on December 01, 2011:

AWESOME hub my friend. There is nothing better than that butter at Red Lobster. It was very fun to hear your voice! Something so fun and helpful about videos on a hub. Hope all is well with you and your love. Love Linda :-)

India Arnold (author) from Northern, California on December 01, 2011:

Flora~ With shellfish and other sea food, it is a magical dipping experience! Thanks for stopping by!



FloraBreenRobison on December 01, 2011:

I've never had homemade clarified butter.

India Arnold (author) from Northern, California on December 01, 2011:

carol3san~ Thank you for sharing your comments. I appreciate that you found the hub helpful. Making clarified butter takes a little patience, but I think it is worth it in the long run.



Carolyn Sands from Hollywood Florida on December 01, 2011:

Hi there. Thanks for sharing about making clarified butter. Very interesting. I'm voting you up and interesting.

India Arnold (author) from Northern, California on November 30, 2011:

DzyMsLizzy~ So glad you made it by today. I remember the Galloping Gourmet (Graham Kerr) as well, and he was a real hoot to watch. Never knew what he was going to do next! Even when half-in-the-bag he managed to get things done beautifully in the kitchen! Never got to see his take on Clarified Butter though.

Thanks for voting up the hub, as for the video missing, it is in fact a browser issue (usually with Internet Explorer). Anything older than "EX-9" is said to be incompatible with the videos here. If you have Firefox or Chrome, not only will things move much faster, but you will be able to see the video.

I sure appreciate you sharing your thoughts here!



Liz Elias from Oakley, CA on November 30, 2011:

Ah, I haven't had occasion or reason to make this in eons. I learned it long ago from watching the old "Galloping Gourmet" series on TV. (His technique was a bit different, but the end result the same.)

Graham Kerr was the rambunctions chef. They had to hire a camera crew accustomed to filming hockey matches to keep up with the way he bounced all over the kitchen.

Fond memories..thanks for the reminder!

Voted up all around. (BTW--your entire video was missing...I'll have to try again with a different browser, and see if it was just me.)

India Arnold (author) from Northern, California on November 30, 2011:

Gordon! Big smile for K9! Skimming the butter solids does get a bit tedious, so the crazy ladle lady did show up. Thanks so much for the warm comments on the video, it was pretty fun, and I look forward to doing more in the near future! Hope you are well my friend, A real joy to read your thoughts on the hub.



Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on November 30, 2011:

Wow, K9 - fabulous! I must admit, this is a procedure I have tried before several times, hated and skimped on - you give me the courage to try again! Very thorough, informative and in-depth procedure for making clarified butter - I will ask no further about the crazy lady with the ladle...

Hope all is well with you,


India Arnold (author) from Northern, California on November 30, 2011:

Cags~ Nice to see you (love the new profile avatar). This is my first attempt at placing my own videos on HubPages so I thought I better do it on something pretty simple, and clarified butter won the drawing. The process of placing a video in the hub was virtually painless and really fun! I sure appreciate your encouraging comments! Thanks for making it by today!



Raymond D Choiniere from USA on November 30, 2011:

A very interesting hub. I've been cooking for most of my life and not once have I ever heard this particular terminology for butter. And, yes I would agree that it would be tedious. LOL! Good hub and excellent video. :)

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