[D.luffy]

hi, i would like to ask, when clarified butter, there will be white foam which is the milk soild. We need to get rid the milk soild. Can the milk solid still can be used for other purposes?

Regards
D.

[deltadoc]

Originally Posted by D.luffy

hi, i would like to ask, when clarified butter, there will be white foam which is the milk soild. We need to get rid the milk soild. Can the milk solid still can be used for other purposes?

Regards
D.

After cooking the unsalted butter for 20 or so minutes on the cooktop, we pour it into a Pyrex measuring cup, cover it, place it in the fridge. The next day, we remove the nice solid clarified butter portion, and scrape off the "wet" milky solids on the bottom of the chunk and what's left in the Pyrex cup. That can go into the mashed potatoes.

Same thing while cooking, the stuff on the top that we skim off, I either throw it away or use it on the potatoes (mashed or whatever).

doc

[foodpump]

Same here, mashed pots. Just be carefull if it's salted butter you're clarifying, the solids will be quite salty.

[chrose]

I agree, while not particularly appetizing looking, they solids are quite good as a salty addition to potatoes, or even veggies. Try it on toasted rye!

[phatch]

I season vegetables as noted above, but it's also good to season POPCORN.

I save both the foam and the solids for these uses. Very tasty and lower fat.

Phil

[D.luffy]

ok thanks guys.