- 1 lb. unsalted butter, cubed
ingredients
directions
1. In a small saucepan, melt butter over medium-high heat. |
2. Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface. |
3. Bring to a boil; the milk proteins will become foamy. |
4. Lower heat to medium and continue to gently boil; the milk proteins will break apart. |
5. As the butter gently boils, the milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease. |
6. Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator. |
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