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Print this Recipe    Clarified Butter

Clarified Butter
Yield: about 3/4 C

1 C butter

Melt butter over low heat. The fat will rise to the top and milk
solids will sink. Skim off the white froth that appears on top.
Strain off the clear, yellow butter, keeping back the sediment of
milk solids. Chill clarified butter until ready to serve, then
reheat.


Lemon Butter
yield: 1-1/4 C

1/2 C lemon juice

Add the lemon juice to clarified butter, stirring well.

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