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[pct-l] Re: butter

To clarify butter, melt and heat slowly until the butter seperates into a frothy
white layer and a clear yellow layer. Skim off the white (milk solids). You may
want to strain the yellow to get the last of the solids.

I don't think the problem with butter going bad is rancidity. I think the milk
solids allow bacteria growth - albeit slower than in milk.



> I agree, butter never seems to go bad. I use lots of it when backpacking.
> Once, in the Grand Canyon, it got to 105 for 3 days straight. I thought for
> sure that the butter would go bad, but it didn't. Maybe it got so hot it was
> clarified. So how does one make clarified butter? Don't you just heat it to a
> certain temperature?

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