1 # unsalted butter, sauce pan, skimmer, spoon, scoop, bowl
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| Melting butter. It takes 1 1/4# of raw butter to make 1# of clarified butter. You might as well make a large batch as you'll use it often |
| Froth ready to be skimmed |
| After you clean the surface you are ready to go for the water & milk solids. |
| We are now ready to pour off the clear yellow melted butter. Your objective is to pour as much of the melted butter as possible leaving the water and milk solids in the bottom. Even if you push the limit and get some solids or water in the new container just do it again in another! Cheesecloth is great for super clear clarified butter. |
| Here I am deftly pouring the "good stuff"into the bowl. |
| Isn't that butter beautiful? What remains is pure butterfat with the milk solids and water removed. Now you do loose a little in flavor but you are able to cook with it at higher temps. This is considered one of the butter sauces. |
| We keep our supply of butter chilled and ready to scoop. Commercial kitchens will place a container of this melted butter with a ladle at the ready for use on the line. |
