|Butter||2 Pound (unsalted)|
In a heavy medium-size saucepan, melt butter over lowest possible setting.
Cook 45 minutes to 1 hour or until butterfat separates from milk solids and milk solids turn golden-brown.
Watch carefully; occasionally gently skim through browned milk solids to be sure they are not burning.
When milk solids have sunk to bottom, strain clear butterfat through a fine strainer lined with several layers of cheesecloth into a container.
Cover tightly and store in refrigerator or a cool place 3 to 4 weeks.
Serving size: Complete recipe
Calories 6505 Calories from Fat 6467
% Daily Value*
Total Fat 736 g1132%
Saturated Fat 466 g2330%
Trans Fat 0 g
Cholesterol 1950.7 mg650.2%
Sodium 99.8 mg4.2%
Total Carbohydrates 0.54 g0.18%
Dietary Fiber 0 g
Sugars 0.5 g
Protein 8 g15.4%
Vitamin A 453.4% Vitamin C
Calcium 21.8% Iron 1%
*Based on a 2000 Calorie diet