Clarified butter burns less easily than other butter because during the clarifying process the milk particles are removed for the same reason it stores longer:
2 pounds unsalted butter cut into pieces
1) Melt the butter in a medium- sized saucepan over very low heat skim off the foam that rises to the using a ladle taking care to remove of little of the clear yellow fat as possible.
2) Let the butter cool slightly and settle carefully strain the butter through a fine sieve into a clean glass container leaving the milky residue on the bottom of the discard the saucepan discard the residue
3) Cover and refrigerate for up to 2 weeks or freeze for up to 1 month.
How to make clarified butter clarified illustrated recipe
Posted by admin on May 1st, 2010
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Tags: and, butter, clarified, clarified butter, construction, How-making, recipe, recipes
