Prep 15 mins
Cook 1 hr 30 mins
From Cooks Illustrated September 2011. No danger of burning the butter! Yield is estimated.
- Place butter in the slow cooker, cover and cook on Low for 1 to 1 1/2 hours, until the butter is melted and the milk solids surface.
- Skim the milk solids from the surface until the butter is clear.
- Strain the butter through the cheesecloth into clean containers. Store the clarified butter in the refrigerator for several weeks or freeze for up to a year.
This is an interesting idea. I hadn't heard of clarified butter until today. When I remove the fatty milk solids, the final product might take some getting used to. This is a great idea. Changing the status quo will often create magic or at least a helpful lesson.