Clarified Butter
Gourmet, Nov. 1987


Cut unsalted butter into 1" pieces.
In a heavy saucepan, melt the butter over low heat.
Remove the pan from the heat,
let the butter stand for 3 min.,
and skim the froth.

Strain the butter thru a sieve lined with
a double thickness of rinsed and squeezed cheesecloth
into a bowl, leaving the milky solids in the bottom of the pan.

Pour the clarified butter into a jar or crock and store it,
covered, in the refrigerator.
The butter keeps indefinitely, covered and chilled.

When clarified, butter loses about 1/4 its original volume.