German Butterschmalz – Clarified Butter
In German cuisine “Butterschmalz” is an important recipe ingredient. “Butterschmalz” is more or less clarified butter or ghee. Clarified butter consists of the pure butterfat, as the water and milk proteins are extracted which extends the shelf life. Clarified butter adds the wonderful butter aroma to a dish while you can use it at high temperature without burning. And the best part is, you can use less fat for a recipe if you use clarified butter, instead of other fats.
What is “Butterschmalz”?
Butterschmalz is the German word for clarified butter aka Ghee.
How to pronounce “Butterschmalz”?
Listen to this audio file to hear how to say “Butterschmalz” in German.
How to make German Butterschmalz aka Clarified Butter Video Tutorial
Homemade Clarified Butter aka Ghee Recipe
German Butterschmalz - Clarified Butter
Yield:
8 oz.
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Ingredients
- 1 pound butter
Instructions
- In a small saucepan melt butter over medium-low heat.
- Move the saucepan occasionally to avoid burning the butter, but don´t stir with a spoon.
- After a few minutes, the white lacto-proteins will float to the surface.
- Now bring the butter to a boil until it foams up.
- Continue to simmer for about 20 min., but lower the heat to a medium-low setting.
- After about 20 min. take the saucepan from the stove and let sit for about 15 min.
- Now pour the butter through a mesh strainer lined with a paper towel or a coffee filter into a heat-proof bowl.
- Repeat straining and transfer clarified butter to an airtight jar or container.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Hey very nice blog!|
Thank you Nickolas
Hello and guten Morgen, I was just wondering what is the best butter to use to make this? (Butterschmalz) salted or unsalted?
I am from the UK and if I remember rightly my nan used lurpak butter for a lot of her recipes (she was German), I am trying to recreate some of her recipes and i know she use to stick to the German recipes as much as she could.
Kinde regards
Miss S.Hornby
Guten Morgen Miss Hornby, I prefer unsalted, high quality butter to make Butterschmalz. Kind regards, Angela
Angela,
When step 8 says to repeat the process, is that the process of straining the butter or the entire process, starting at step 1?
Thank you for your help.
Sincerely Kristen
Thank you for asking, Kristen, that is a good point. Only repeat the straining. Have a great day!