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Clarifying butter: filter? Or decant? - Page 2
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Thread: Clarifying butter: filter? Or decant?

  1. #11
    Senior Member tkern's Avatar
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    You're pouring out the clari and leaving the solids

  2. #12
    Senior Member shankster's Avatar
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    Salty's method gets rid of the whey,which doesn't solidify(the fat does)
    Decanting, you pour off the fats first leaving the crap in the bottom of the container.

  3. #13
    much more awesomer
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    I think Shinob was asking about Salty's method; the whey remains "loose" after the fat congeals.
    Francesco
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  4. #14
    Senior Member Namaxy's Avatar
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    Quote Originally Posted by Salty dog View Post
    Skim top, refrigerate over night. Next day pop two holes in the solid butter, one to pour out the liquid by-products the other for air. (the stuff on the bottom stays liquid)

    I recommend relatively large batches and refrigerate.
    This is how I do it.

  5. #15

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    When you filter, isn't that making ghee? I know ghee and clarified butter are similar, but I did not think they were the same.

    -AJ

  6. #16
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    I thought ghee is similar to beurre noisette​ in that the heat is applied until the whey starts to cook and brown.
    Francesco
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  7. #17
    Senior Member Shinob1's Avatar
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    Quote Originally Posted by SameGuy View Post
    I think Shinob was asking about Salty's method; the whey remains "loose" after the fat congeals.
    I was, so what you're left with is the solid butterfat, because the water was evaporated into foam and the whey was poured out, right?

  8. #18

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    Quote Originally Posted by SameGuy View Post
    I thought ghee is similar to beurre noisette​ in that the heat is applied until the whey starts to cook and brown.
    Oh yeah, that's it! Thanks!

    -AJ

  9. #19
    Senior Member Namaxy's Avatar
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    Quote Originally Posted by Shinob1 View Post
    I was, so what you're left with is the solid butterfat, because the water was evaporated into foam and the whey was poured out, right?
    Basically yes.

  10. #20
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    I guess my way is just an extra step, I'm decanting the butter off the whey but through a muslin to trap any that may still be in suspension. One site I just visited suggested to wet the muslin first, or it will absorb too much of the fat. I hadn't thought of that.
    Francesco
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