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Clarified butter w/ cheese cloth
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 |
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