German Clarified Butter

6 Comments

  1. Hello and guten Morgen, I was just wondering what is the best butter to use to make this? (Butterschmalz) salted or unsalted?
    I am from the UK and if I remember rightly my nan used lurpak butter for a lot of her recipes (she was German), I am trying to recreate some of her recipes and i know she use to stick to the German recipes as much as she could.

    Kinde regards
    Miss S.Hornby

    1. Guten Morgen Miss Hornby, I prefer unsalted, high quality butter to make Butterschmalz. Kind regards, Angela

  2. Kristen S Loxley says:

    Angela,
    When step 8 says to repeat the process, is that the process of straining the butter or the entire process, starting at step 1?
    Thank you for your help.
    Sincerely Kristen

    1. Thank you for asking, Kristen, that is a good point. Only repeat the straining. Have a great day!

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