Sous Vide Clarified Butter + Toasted Milk Solids

• portions: 80% butter

Ingrédients

500 g unsalted butter

Instructions

1. Set sous vide bath to 85°C.

2. Seal butter in bag and cook 45–60 minutes, until fully melted and separated.

3. Let bag rest upright for 5 minutes so layers settle.

4. Cut a corner and pour off the clear yellow butterfat into a jar, leaving the watery milk solids behind; or chill briefly and separate by layer.

5. Transfer the milk solids and residual liquid to a small baking dish.

6. Bake uncovered at 110°C until the water evaporates and bubbling mostly subsides, 30–60 minutes.

7. Stir once, then continue until the solids are pale gold to light brown.

8. Cool slightly and store clarified butter and toasted milk solids separately.

Notes

Storage

• Clarified butter: refrigerate airtight up to 1 month.

• Toasted milk solids: refrigerate airtight up to 1 week.

Uses

• Clarified butter: frying, roasting, sautéing.

• Toasted milk solids: rice, pasta, mashed potatoes, roasted vegetables, cookies, shortbread.