Ingredients
250 gr. butter
Preparation
Melt the butter in a bain-marie in a small pan and let it cook for about 30 minutes, removing the solid residues with the slotted spoon, which will gradually emerge. The part of water present in the butter will have to evaporate, while at the bottom of the container a clear deposit will form, the casein.
Filter the butter in a strainer covered with a cloth and collect it in a jar, leaving the casein in the cooking pot. If you do not use butter immediately, once it has cooled, keep it in the fridge. The butter is clarified to make it resistant to high temperatures, so that it can be used in frying and browning.
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