Clarified Butter
Author: April Ozbilgin
Recipe type: Sauce
- Melt the butter over low heat until a white foam appears on the surface.
- Skim and discard the foam.
- Slowly pour the clarified butter in a bowl, leaving behind and discarding the milk solids that have collected at the bottom of the pan.
- This will keep a few weeks if stored tightly covered in the refrigerator.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2013/01/clarified-butter.html
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