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Clarified Butter

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  • Level: Easy
  • Total: 50 min
  • Prep: 5 min
  • Cook: 45 min
  • Yield: Approximately 1 1/4 pounds clarified butter
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  1. Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
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