On Sep 7, 3:33*pm, Tommy Joe > wrote:
> * * The topic was given a good going over only recently, but there was
> so much conflicting information it only got more confusing. *My
> question is this: *Can clarified butter be made in the microwave?
>
> * * *I sometimes put a tablespoon of butter in a tiny dish in the
> microwave to use on popcorn. *I have noticed there is white stuff
> floating on top, a small amount of course, because I only use a
> tablespoon. *But when people talking about skimming the milk solids
> from the top of a pound of clarified butter, is that the stuff they're
> talking about?
>
> * * *I know a guy here in town who says he's been clarifying butter
> for years and that cooking it down is not necessary - just heating it
> till it's totally melted to liquid is good enough. *I would also like
> to know if it's easier to skim off the milk solids or whatever they're
> called after the butter is allowed to sit awhile. *It seems while the
> butter is hot that the stuff on top is harder to skim off, if in fact
> it's the right stuff. * I only want to use the clarified butter for
> cooking. *Thanks.
>
> TJ

He I googled it for you. http://alterecipes.com/06-etc/clarif...ify-butter.htm