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| How can we clarify butter? | to Top |
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Butter is clarified to decrease the browning during heating. Butter is clarified by slowly melt whole butter over low heat. Three layers likely will form. The top layer is made up of water and milk. It is foamy and should be skimmed off and discarded.
The middle layer is a deep yellow and is butterfat. Pour this off into a container.
The bottom layer are the milk solids and should be discarded.
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Updated: Saturday, December 29, 2007.
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