Irish butter is much richer and has fewer milk solids than the everyday butter sold in the United States. You can substitute the more widely available European-style butter, which, like Irish butter, is higher in butterfat than standard U.S. butter.
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To clarify the butter, melt it over low heat for 10 to 15 minutes, until golden but not browned. Pour through a fine-mesh sieve or a coffee filter into a heatproof container, leaving the milk solids behind in the sieve or filter. Reprinted with permission from Cindy’s Supper Club: Meals from Around the World to Share with Family and Friends. Copyright © 2012 by Cindy Pawlcyn. Published by Ten Speed Press, an imprint of the Crown Publishing Group.
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