Making clarified butter: Why won’t my foam float to the top?
The foam is at the bottom
- deniseLv 723 hours ago
Strain it through a sieve and kitchen roll, then try again.
- kswck2Lv 71 day ago
Milk solids are heavier. The Clarified butter is the layer Between the milk solids and the foam.
- GoergeLv 72 days ago
That's normal milk solids which naturally sink to the bottom. When you've skimmed off the foam and any other contaminants that have risen to the surface you pour off the clarified butter but stop before those milk solids have a chance to escape. They are part of the reason that regular butter smokes so quickly.
You can add that to a batch of biscuits, use it in a rue, add to homemade pancakes or search the internet for more ideas. There's no reason to waste good food.
- Anonymous2 days ago
Turn up the temperature a tiny bit.