I have just read the thread about clarified butter, but none of it
answered what puzzles me about it. I have made clarified butter twice.
Both times in small a small quantity {1/4 or 1/2 pound). It worked
fine, I skimmed off the foam and the clear clarified butter remained.
But when I poured it into a small bowl to chill and store, it got very,
very hard. So hard that you couldn't scoop it out of the dish at all.
Not even with a sharp spoon, or knife.
It as hard as the porcelain dish was. The second time, I poured it
into a small dish with sloping sides, thinking that I could slide a
small knife down along the side and loosed the butter. No luck--it
would have broken the dish. Letting it come to room temperature wasn't
much better.
Surely someone else has had this experience. How do you store and
use clarified butter after you have made it? I would appreciate any
comments.
TIA Nancree