On 9/6/14, 2:14 AM, Cheri wrote:

>>> Put it in a small sauce pan and turn the heat on the lowest setting.
>>> Not many minutes later you can pour off the top layer and leave the
>>> solids below.
>>>
>> That's too easy, Gary.
>
> Yes, there must surely be something wrong with his technique. ;-)

There is. If you don't skim, you don't get clarified butter.

-- Larry