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Since this just came up in conversation with a friend I thought it may be usefull to post here. Here's a trick for making clarified butter that I learned while working in a restaurant. While most people skim this method removes more solids while wasting less of the clarified butter.
melt butter in pan over low heat (we did 12-15 pounds at a time)
place in clean container and place in freezer
after butter is frozen solid remove from container (if removal is difficult just run warm water over OUTSIDE of container)
you will notice distinct layers white - yellow - white
if you have a spray type faucet nozzle this is best but under warm (not hot) melt and rinse off the 2 white layers
let the yellow layer melt and there is your clarified butter
melt butter in pan over low heat (we did 12-15 pounds at a time)
place in clean container and place in freezer
after butter is frozen solid remove from container (if removal is difficult just run warm water over OUTSIDE of container)
you will notice distinct layers white - yellow - white
if you have a spray type faucet nozzle this is best but under warm (not hot) melt and rinse off the 2 white layers
let the yellow layer melt and there is your clarified butter
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