I've tried, and mostly succeeded, in making clarified butter. I used
the old skim method. This takes about 1 lb or butter to yield approx
3/4 lb of CB and takes for-freakin'-ever to do, properly.

I see Alton Brown using cheese cloth to accomplish this task. Anyone
here tried it? Does the CC somehow absorb the milk solids or is it
jes a whole buncha CC layers filtering out the mild solids?

nb