pltrgyst wrote:
>
> 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

Doing it my way, I rarely need to skim the top. That happens with
higher heat but not with the low and slow method. All the solids
settle to the bottom.

G.