Clarified butter Week one

Yield: 12 fl. Oz.

Need 1 lb. Of butter

Directions:

1. Slowly warm the butter in a saucepan over low heat without boiling or agitation. As the butter melts, the milk solids rise to the top as a foam and the water sinks to the bottom.

2. When the butter is completely melted, skim the milk solids from the top.

3. When all the milk solids have been removed, ladle the butterfat into a clean saucepan, being careful to leave the water in the bottom of the pan.

4. The clarified butter is now ready to use. One pound of whole butter will yield approximately 12 oz of clarified butter- a yield of 75%