22 February 2009
Heat butter very slowly without disturbance. This ensures that the milk solids in the butter will sink to the bottom of the pan and the butter fat will be clear on the surface. When all the butter has melted, skim the butter fat from the surface, leaving the solids behind. Use the clarified butter for sauces and sauteeing. Butter is difficult to melt in a microwave, defrost programmes are best, as this is the most gentle power. Butter fat retains heat well and if an ordinary plastic tub is used, the butter will probably begin to melt the tub, it is best to glass or ceramic bowls.