Wednesday, January 9, 2008

Clarified Butter

Day 2, we started right off by preparing clarified butter. To do this, you melt the butter, skim the impurities that float to the surface, and then spoon off the fat, which has risen above the milk solids. The fat is what you want to use to cook with, because the milk solids have a tendency to burn. What's great is that you can use the milk solids pretty much in any recipe that calls for milk. It's not buttermilk, because that is cultured, but it tastes just like milk. It's great to use in mashed potato recipes, pancakes and waffles.

I thought that the butter would separate, but it turns out that in Land-O-Lakes butter, the milk solids come to the top, which is usually what happens when you boil butter, which is another techinique in making clarified butter.








































































It has been a busy couple of days, but I'm very excited about this class, because we're actually cooking.

3 comments:

Gary Gnu said...

Mmm, butter.

All hail the return of the blog! The internet has missed you, Mr. Bucket.

Crystal said...

So, is this something you do with a lot of butter and then save it for future use? How do I save it?

Derek said...

Why would you want to save it? Seems like a perfect reason to have a fondue party.