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  • Always start with unsalted butter, since salted butter will turn frothy and be difficult to work with.
  • If you’re clarifying large quantities of butter, use a tall, narrow pot. Once you skim off the whey protein on the top, you can ladle out the clarified butter. Make sure to avoid dipping the ladle too low, since you want to avoid the casein particles.
  • Consider clarifying more butter than you need. You can refrigerate or freeze the rest for use at a later date.

See also quick tips for baking, sauces, compound butters, and general cooking.

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