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    Home » Recipes » Basic Recipes

    German Butterschmalz - Clarified Butter

    Published: Jan 27, 2018 · Modified: Mar 8, 2022 by Angela Schofield · 8 Comments

    Jump to Recipe Print Recipe
    German 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.

    Butterschmalz

    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.

    click play button to listen

    How to make German Butterschmalz aka Clarified Butter Video Tutorial

    Homemade Clarified Butter aka Ghee Recipe

    German Clarified Butter

    German Butterschmalz - Clarified Butter

    Angela Schofield
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Cuisine German
    Servings 8 oz.

    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

    Serving: 1grams
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Nickolas says

      May 14, 2020 at 7:19 pm

      Hey very nice blog!|

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      • Angela Schofield says

        June 29, 2020 at 9:49 am

        5 stars
        Thank you Nickolas

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    2. Stacey says

      October 25, 2020 at 3:08 pm

      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

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      • Angela Schofield says

        October 28, 2020 at 9:37 am

        Guten Morgen Miss Hornby, I prefer unsalted, high quality butter to make Butterschmalz. Kind regards, Angela

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    3. Kristen S Loxley says

      November 03, 2020 at 4:11 pm

      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

      Log in to Reply
      • Angela Schofield says

        November 04, 2020 at 1:03 pm

        Thank you for asking, Kristen, that is a good point. Only repeat the straining. Have a great day!

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    Angela Recipe Developer at All Tastes German.

    Guten Tag, I'm Angela,
    Herzlich willkommen to our German food lovers family. I am so happy you are here! I love share my favorite authentic German recipes with you and tell you about some about my homeland Germany.

    More about me →

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