A very nice method I’d discovered is to put the hard butter into a sous vide bag, remove all the air & put the bag in a sous vide bath for 45 minutes at 85°C… This way you don’t overcook and the separation is super easy: just let the unwanted milk solids and water go to a bottom corner and the golden clarified butter oil will float… snip that bottom corner and let the unwanted part drain into the sink and then pinch that corner move it above the jar you want to store it in and let it continue to flow… Perfect simple separation without over cooking & processing & very easy cleanup.
Very interesting video! I used unsalted Lurpak butter. Strained the clarified liquid through muslin cloth twice, and then through an unbleached coffee filter paper, and the butterfat was still nowhere near the clarity of yours. I wonder why that should be? Any ideas? Thank you!! Peter A :)
@@wurlitzer895 I do mine with low heat so most of the unwanted stuff floats or sinks. I remember when I was in a different kitchen, the main kitchen chefs would put in a giant container full of butter and place that in a plate warmer overnight, the next day, they would remove the floaty bits and strain the middle part and stopping by the time they reach anything that has sunken to the bottom.
@@AveryRaassen Hi Avery. Thank you very much indeed for taking the trouble to respond - I very much appreciate your kindness. It's very interesting to know how things like this, making stocks etc are done in a professional environment. My clarified butter is perfectly usable and indeed will be on Thursday when I sear a couple of venison steaks!! Thank you again for your interest and advice. With all good wishes and kindest regards. Peter A :) :) :)
A very nice method I’d discovered is to put the hard butter into a sous vide bag, remove all the air & put the bag in a sous vide bath for 45 minutes at 85°C… This way you don’t overcook and the separation is super easy: just let the unwanted milk solids and water go to a bottom corner and the golden clarified butter oil will float… snip that bottom corner and let the unwanted part drain into the sink and then pinch that corner move it above the jar you want to store it in and let it continue to flow… Perfect simple separation without over cooking & processing & very easy cleanup.
Very interesting video! I used unsalted Lurpak butter. Strained the clarified liquid through muslin cloth twice, and then through an unbleached coffee filter paper, and the butterfat was still nowhere near the clarity of yours. I wonder why that should be? Any ideas? Thank you!! Peter A :)
Is the Lurpak Butter 100% butter or is it blended with oil?
@@AveryRaassen No, 100%. Hard block, as was your Tesco butter.
@@wurlitzer895 I do mine with low heat so most of the unwanted stuff floats or sinks. I remember when I was in a different kitchen, the main kitchen chefs would put in a giant container full of butter and place that in a plate warmer overnight, the next day, they would remove the floaty bits and strain the middle part and stopping by the time they reach anything that has sunken to the bottom.
@@AveryRaassen Hi Avery. Thank you very much indeed for taking the trouble to respond - I very much appreciate your kindness. It's very interesting to know how things like this, making stocks etc are done in a professional environment. My clarified butter is perfectly usable and indeed will be on Thursday when I sear a couple of venison steaks!! Thank you again for your interest and advice. With all good wishes and kindest regards. Peter A :) :) :)
I have butter. Now I just need some patience 🤬😄
Purpose to your gf already