Clarified
Butter:
For clarified butter,slowly
melt unsalted butter over low heat.
Don't let the butter come
to a boil, and don't stir it.This
allows the milk solids to
separate from the liquid butter.
Once the butter has separated
into three layers-foamy milk
solids on top, clarified butter
in the middle and milk solids on
the bottom--turn off the heat.
Skim the foamy white solids from the
top.hen ladle off the clarified
butter. Be careful not to disturb
the milk solids at the bottom
of the pan.Clarified butter can be used
immediately. Or, let it solidify and
keep it in the refrigerator
for up to three to four weeks. Just remelt to use.One pound
of unsalted butter yields 1-1/4 cups
clarified butter.[/b]
