Clarified butter is pure in taste and may be cooked at higher temperatures than butter alone. This process removes the cloudy milk solids, water and provides wonderful results to many a dish.
1 pound of unsalted butter
1. Melt the butter in a saucepan over a medium to low heat.
2. Occasionally skim any froth from the top of pan. Continue to cook until the bubbling is slowing down (water is evaporated) and milk solids are not separating as rapidly. This can happen rather quickly, so be careful not to burn. The butter will look clear. Remove from heat and rest for 3 minutes.
3. Strain through a doubled cheese cloth or fine mesh strainer into a small bowl.
4. Store and refrigerate in a jar for approximately 5 months.