Country Living (UK) - - Food & Drink -

Melt the but­ter in a small pan over a low heat. The ob­ject is to boil off the liq­uid, which forms the emul­sion that is but­ter. Al­low it to bub­ble – this is the wa­ter es­cap­ing as steam. As this sub­sides, take off the heat and leave the re­main­ing solids to set­tle, then pour the clear but­ter oil through a fine sieve into a bowl. It keeps in the fridge for at least a week.

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