5 lbs. butter
Place butter in a sauce pan. Cook slowly on low heat for two hours
or until butter is clear. Let stand for about 30 minutes. Strain
into a jar. Be careful not to let the solids (that have settled in
pan) go into jar with clear butter. Store in refrigerator.
Note: This butter is used in many cooking and pastry recipes.
Rendered butter does not burn at higher cooking temperatures.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.