On 9/7/2012 12:33 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
>

The milk solids are on the bottom. The stuff on the top is butter
scum/slag. My guess is that it's water mixed with milk solids and air.
It's some pretty nasty stuff but how bad could it be?

Clarified butter is the stuff in the middle. Popcorn popped with
clarified butter seems like a good idea although I've never heard of
anybody doing it.