Return to article: How to Make Clarified Butter
on 6/30/2006 I would strongly suggest using a water bath, or a double boiler. It's much easier this way. Instead of the butter melting, and some of the milk solids and the whey being somewhat suspended in the butter, when using a water bath the butter just separates. Then, you just skim the scum off the top, and ladle out the clarified butter (gently, so you don't stir those milk solids off the bottom), and just like that you have some crystal clear clarified butter with no fuss.
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