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The next day when butter has completely cooled you will see that butter has separated into three layers. The top layer is white and creamy looking, middle layer is clarified butter, and bottom layer is watery liquid that has been separated out of butter.
The second step is to use a spoon scrape off top white layer. Discard this layer.
Third use a tooth pick or a skewer to poke several holes in remaining butter. Be sure to reach all way to bottom of bread pan.
The fourth and final step is to pour off liquid on bottom of pan. What remains is a rich and delectable clarified butter.
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com