You may also like
Ingredients
- 2 -3 lbs unsalted butter
- cheesecloth
Method
- Place butter in the slow cooker, cover and cook on Low for 1 to 1 1/2 hours, until the butter is melted and the milk solids surface.
- Skim the milk solids from the surface until the butter is clear.
- Strain the butter through the cheesecloth into clean containers. Store the clarified butter in the refrigerator for several weeks or freeze for up to a year.