General Discussion

Melted, cooled butter in recipes


General Discussion 2

Melted, cooled butter in recipes

Xochitl10 | Nov 24, 2002 11:26 AM

Recently, I've used a couple of recipes that call for adding melted, cooled butter to liquid ingredients, usually involving milk. Admittedly, I've not always been diligent about letting the butter cool, but even when I have, it congeals back up into, well, butter clumps.

Is there some trick to keeping the butter liquid when adding it to other liquids? Do I need to be allowing the milk to come to room temperature before adding butter? Any help is greatly appreciated.


Want to stay up to date with this post?

Recommended From Chowhound