didn't get clear liquid in pot, but got big bubbles
I didn't have exactly this experience but it didn't go the way it did in the video either. I heated the unalted butter slowly over low heat as in the video, spooning off anything rising to the top. But my butter was not getting clear like in the video, it was still murky. In the video once the solids at the top are removed there is a clear layer of butterfat and then solids at the bottom. I couldn't see the bottom of the pot (I was using a 1 qt saucepan with 1 lb of butter, if that makes a difference in understanding what I was doing). I checked the temperature of the butter and it was about 145F so I thought maybe I just needed a bit more heat to help the butterfat to separate. I heated it and my butter didn't explode but I did get some large bubbles coming up, the way you do when heating oatmeal for example. I took the temperature and it was around 200F. I let it simmer like this a few minutes hoping the butter would clear up but it never did, so I poured it thru a cheesecloth into a container and stopped pouring when I get near the end at which time I could see some residual stuff at the bottom of the pot.
I guess I'm puzzled why it didn't work for me the way it did in the video; I mean you can't really get simpler than this, one ingredient and one procedure (heating) and yet I didn't seem to get it right! Any advice?