Butter contains fat, milk solids and water. The point of clarifying is to remove the water and milk solids so all you have left is the fat.
Melt butter on the stove. The milk solids will settle to the bottom and a foam will form on the top. Skim off the foam and let the butter cook for several minutes to boil off the water (about 20% of butter is water in the US). Watch the pot so the butter does not brown. When the water is gone, let the fat cool slightly then carefully pour off the bright yellow fat, leaving the milk solids in the pan.
Bolas...to MY knowledge,...no - in our markets, there is absolutely NO discticton between "new" vs. "old" other than having to display a date of expiration that the US mandates on their food sales.Over here you can tell the summer butter from the winter butter, the summer butter is a deeper yellow is that the same in the US?
In the US, daisy cows are fed a uniform diet all year long so their milk and butter fat are a uniform color. Winter and summer butter does not mean new and old butter. Dairy cows give milk and factories make butter all year long.
I feed my chickens the same feed year round, but their yolks turn a deeper orange when grass and clover becomes a part of their diet again. Around here I see Holsteins turned out to pasture. It would stand to reason their milk would have to change from the added greens in their diet, but yet I never notice a change in the butter's color. And certainly not the milk's.
I wonder if we don't do something here in the US to keep the color the same, whereas in the UK they do things more naturally.
I wonder if large dairy farms turn their cows out to pasture?
...where the cows are saying they are happy, because they are turned out to pasture?...
Cows are notorious liars. I wouldn't believe a word they say.
Cows are notorious liars. I wouldn't believe a word they say.
I feed my chickens the same feed year round, but their yolks turn a deeper orange when grass and clover becomes a part of their diet again. Around here I see Holsteins turned out to pasture. It would stand to reason their milk would have to change from the added greens in their diet, but yet I never notice a change in the butter's color. And certainly not the milk's.
I wonder if we don't do something here in the US to keep the color the same, whereas in the UK they do things more naturally.
Pacanis mate, I dont buy UK butter its not my taste, I use unsalted Danish Lurpak or French President and I think the answer is the cows are outside in the summer and inside in the winter. They taste the same, the best butter I have tasted is Alpine unsalted, on a fresh toasted crumpet it is so good.I wonder if we don't do something here in the US to keep the color the same, whereas in the UK they do things more naturally.