[pct-l] Re: butter

To clarify butter, melt and heat slowly until the butter seperates into a frothy
white layer and a clear yellow layer. Skim off the white (milk solids). You may
want to strain the yellow to get the last of the solids.

I don't think the problem with butter going bad is rancidity. I think the milk
solids allow bacteria growth - albeit slower than in milk.

Katt

CMountainDave@aol.com

> I agree, butter never seems to go bad. I use lots of it when backpacking.
> Once, in the Grand Canyon, it got to 105 for 3 days straight. I thought for
> sure that the butter would go bad, but it didn't. Maybe it got so hot it was
> clarified. So how does one make clarified butter? Don't you just heat it to a
> certain temperature?

* From the PCT-L |  Need help? http://www.backcountry.net/faq.html  *

==============================================================================
To:            PCT-L@backcountry.net