By Julesong on January 15, 2003
"Ever been intimidated by a recipe that calls for clarified butter? No need! It's not a difficult process at all..."
Serving Size: 1 (1 g)
Servings Per Recipe: 1
"I used this method to make clarified butter to have with lemon and sea salt, to dip my artichokes in. Excellent results following these directions!"
"What can I say except Easy Peasy? LOL!! Didn't have any cheesecloth left so just scooped out the floating stuff and pour off the clarified butter leaving the milk stuff below in the pan."
"Did this using the microwave for heat and a gravy separator and fine sieve to remove the milk solids. What a great recipe. This one's a keeper."
"WOW!!!! It always sounded so complicated until I came across this recipe!!!!! This is so easy!! Thank you so much!! Love, becky"
"I didn't have any cheesecloth on hand and instead used a coffee filter, as another reviewer suggested. It worked well to produce perfect clarified butter for dipping our steamed crab legs."
"I have done this many times professionally while working in food service around/in KC,MO. I've used both a cheese cloth and coffee filter, depending on which was handy at the time to filter up to 6 pounds of butter at a time."
"Worked great. I didn't use a coffee filter, just skimmed it with a strainer. Thanks for the recipe."
"I posted a request for an easy way to clarify butter, and was directed to this recipe, it was so easy,and fast! I didn't have cheesecloth, so I used a coffee filter, worked great! Thanks!"