1 kg butter


1.Put the butter in the top of a double boiler or a heatproof bowl and set over barely simmering water. Heat for 1 hour.
2.At this point, the water content of the butter will have evaporated and the casein will be deposited on the bottom in a hazelnut-colour layer.
3.Line a strainer with muslin and pour the liquid through.
4.Pour the clarified butter into a screw-top jar, close the lid and store in the refrigerator.
5. If used instead of normal butter, halve the quantity.

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