The BEST Way: don't boil and dump as mentioned above. When you are boiling your product/water/butter and awaiting evaporation (I allow 5 - 7 hours for slow evaporation/max binding to fats), prepare the appropriate sized tupperware container. First cheesecloth strainage goes into tupperware and into refrigerator (I use thermal gloves for cheesecloth as I like to strain as quickly and as hot as possible). The next day, the butter/oil will have formed a semi-solid mass at the top of the container and there will be a layer of mushy, chloro and other crap layer at the bottom. Dump tupperware upside down onto cookie sheet, wax paper, etc and scrape that mushy crap off and toss it. Put tupperware container near heating duct or microwave and it will turn back to liquid state. Repeat refrigeration, separation, scrape process 3 times. By the 3rd time your butter will be more golden than green = mass of chloro gone = great tasting peanut butter chocolate chip cookies!!