Makes: 440g
Prep Time: 0 mins
Cook time: 10-15 min
Things you need:
454g Butter. Grass-fed Ideally
Thick bottomed saucepan
Steps:
Place butter in a heavy bottom saucepan. Bring up to medium boil to melt all the butter.
Turn down to medium low and leave on a gentle boil until all the milk solids on top sink to the bottom of the pan. You will know when it’s done when you see large bubbles forming on the top.
Don’t stir the bottom of the pan. 10-15 mins later, turn off the heat.
Pass through a sieve lined with kitchen towel, into a heat proof container, like a glass kilner jar
Keep for 3 months in the pantry or a year in the fridge.
Tips:
Use a pan deep enough to avoid spluttering of the butter during simmering
Don’t stir the bottom of the pan
Make sure the glass jar is sterilized. Run through the dishwasher if needed or boil briefly.
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