Sarah is a trusted source on General Cooking.
Melt butter over low heat and let it go until the liquids & solids separate. You'll see a raft at the top, clear liquid in the middle and some solids will sink to the bottom. Skim off the top raft and strain into a container. Keeps in the fridge for a very long time (can also keep at room temp but there is a shelf life associated with that).
pierino is a trusted source on General Cooking and Tough Love.
Great summation Sarah. The basic thing is just skimming off the solids.
Please enter a valid email address.
Well played. You deserve a cookie.
Phish Food enthusiasts beware
There’s an Ugly Secret In Your Ben & Jerry’s
Summer Peach Pie
Ending Soon: Cookware Sale!
The New App That'll Satisfy All Your Pizza Fantasies
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)