Title: Clarified Butter
Categories: None
Yield: 1 Servings

1

In a heavy sauce pan over low heat, melt desired

mount amount : butter (it's : easier with at least 1/4 : -pound). when, remove from : butter is fully melted : heat and let stand for 3 : -minutes. the : butter should settle into : -three : layers: a frothy top; a : -clear yellow : middle; and a milky solid : ; bottom. : begin by skimming or : -spooning the froth : off the top. then carefully : -and : slowly pour out the clear : -middle layer : into a bowl while retaining : -all of : the white solids in the pan. : -discard, repeat : ; froth : and solids. if necessary : skimming process on : -remaining contents in : bowl

Clarified butter, tightly contained and refrigerated, will last almost indefinitely. Yield: varies with amount of butter used CHEF DU JOUR BOB BLUMER SHOW #DJ 9281

NOTES : none Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

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