I was hoping that I could get some tips on this. How much weight is lost by clarifying butter? I've heard one fourth of the original weight of the butter is lost. Also, how long will clarified butter last in the freezer? Also, is there a certain material that you should or should not use to store butter in?
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Clarifying and refreezing butter
post #2 of 2
12/7/01 at 12:55pm
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Food & Cooking Questions and Discussion › Clarifying and refreezing butter
