In an effort to find a butter substitute that I can eat, I made some clarified butter. The milk proteins and sugars are removed and all that is left is the butterfat. I'm crossing my fingers.
Ingredients
1 pound of butter (or however much you want to make; you will lose about 25%)
Directions;
1. In a good saucepan, melt the butter over medium heat and let it simmer for about 15 minutes. A foam will form on the top and some solids will form at the bottom. You can skim off the foam.
2. Pour the butter through a good filter into a glass jar. I have tried cheesecloth (lets through too much of the solids), coffee filters (okay, but a bit slow), and muslin (slow) and combinations of the above filters.
The clarified butter should last for several months in the refrigerator. You can use it for a direct substitute for butter in most recipes. It is very similar to ghee, which is just cooked longer. Ghee is more like clarified brown butter, sometimes with added spices. As you can see, I didn't get this batch filtered very well. The butter solids sink to the bottom, so they are easy to avoid, but still not ideal.
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