What method is used to clarify butter?

The method used to clarify butter involves melting it slowly. This gentle heating allows the butter to separate into three distinct components: milk solids, water, and fat. As the butter melts, the water evaporates, and the milk solids settle at the bottom of the pan. By maintaining a low temperature, this separation process occurs without burning the butter or altering its flavor. The clear, golden liquid that remains on top is the clarified butter, which has a higher smoke point and can be used in various cooking applications.

Other methods, such as boiling it rapidly or freezing it quickly, do not achieve the desired separation of components, as they either don't allow for the slow melting process required or can affect the texture and flavor of the butter. Grinding with salt does not clarify the butter; rather, it would mix ingredients without facilitating the necessary separation to yield clarified butter.