I put the butter on the stove on a low heat, for about 1/2 hr and don't touch it. When I get back to it the top is really thick and very easy to scoop out and the bottom milk protein caramelizes/crisps somewhat. Don't stir. If it isn't at this stage then I do it longer. I then just put it through a piece of kitchen towel in a strainer into a measuring jug, then pour it into the butter dish. It think taking it to this stage makes the butterfat more clean.
Last edited by Silvergirl; 04-18-2013 at 08:13 AM.
Primal, minus eggs, dairy and a myriad of other allergens.