"notbob" > wrote in message
...
> 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?

It filters it. I make curds the same way with milk.


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