How to Clarify Butter

Why Clarify Butter
When you clarify butter, you remove any remaining milk solids and water. This results in a few benefits such as:
– Raising the smoke point from 350 (regular butter) to 450. This means you can sear steaks and sautee at higher temperatures; as its the milk solids that burn when the butter gets to hot.
– Extends shelf life. Removing the water reduces rancidity and allows the butter to be stored like more traditional fats such as olive oil.
– By removing the milk solids you also remove any remaining lactose. This allows those that suffer from lactose intolerance to enjoy butter.

How to Clarify Butter
1) Purchase a good high quality unsalted butter. It is acceptable to use salted, there is just no way to determine how much salt will remain in the finished product.

2) Unwrap butter and place in the crock pot. Turn the crock pot to the middle setting and let the butter melt fully.

3) Once the butter is fully melted, turn heat up to high and allow butter to come to a soft boil.

4) Place a strainer over a bowl. Then place a folded piece of cheese cloth that is several layers thick in the strainer.

5) As the butter softly boils the milk solids with either rise to the top or sink. Every 10 minutes or so ladle off the solids on top. Strain thru cheese cloth to make sure you don’t waste any finished product. Turn down the heat as needed to keep butter from boiling too hard.

6) Once most the water has been boiled off, carefully strain remaining butter thru a new piece of cheese cloth being careful to leave in remaining water behind.

7) Let butter cool to room temp and place in container to store. Maybe be stored at room temp or in the refrigerator.

Letting the milk solids stay in until brown before removing, will give the finished product a nice nutty flavor.


Butter softly boiling in crock pot & straining out the milk solids.


Clear finished product.


Decision-fatigue & Why Prepping is a Good Idea


(psychology) The deteriorating quality of decisions made by an individual after a long session of decision making.

Decision-fatigue is just starting to be fully understood by physiologist and researchers. Self-control is like a muscle that can be both strengthened and fatigued.

Just like you may be tempted to “cheat” the last few reps in your set as you get physically fatigued; your decisions throughout the day can be mentally fatiguing. On average people spend 3-4 hours a day resisting temptations. To make things worse, most of the time we do not realize when fatigue has set in & begins to affect our decisions. Where you can often “feel” when you are physically fatigued, you often have no idea when you become mentally fatigued.

Once fatigued the brain attempts to cheat in two main ways. You may become reckless and impulsive instead of expending the energy to fully think through the consequences of your decisions. “Screw it cake!” Might be a familiar example of this. The other short cut the brain may seek is to shut down and avoid any decision at all.

This could spell disaster for keeping self-control in tack in the evening & explains why it’s harder to resist temptations during this time.

How do we best set ourselves up to be successful in the face of decision fatigue? Make meals a non decision. And removing trigger and temptation foods from the home.

By taking one day a week and doing all the planning and prepping, we make meals a no decision event. We get home tired both physically & mentally & just open the fridge & gab a container heat and eat. We are no longer a victim of decision-fatigue where our diets are concerned. By planning ahead we empower ourselves to keep on track even when we have no will power to do so!