How do you make clarified butter?

1. Gather your ingredients. You will need:

- Unsalted butter

- A large saucepan or pot

- A slotted spoon

- A fine mesh sieve or cheesecloth

- A glass jar or container

2. Melt the butter over low heat. Place the butter in the saucepan or pot and melt it over low heat. Stir the butter occasionally until it is completely melted.

3. Skim off the foam. As the butter melts, it will foam up. Skim off this foam with the slotted spoon.

4. Cook the butter until the milk solids separate. Continue cooking the butter over low heat until the milk solids separate from the butterfat. The milk solids will sink to the bottom of the pan and the butterfat will rise to the top.

5. Strain the butter. Once the milk solids have separated, remove the pan from the heat and pour the butter through the fine mesh sieve or cheesecloth into the glass jar or container.

6. Let the butter cool. Let the butter cool completely before storing it in the refrigerator.

Tips for making clarified butter:

- Use unsalted butter for the best results.

- Cook the butter over low heat to prevent it from burning.

- Skim off the foam as often as possible to keep the butter clear.

- Strain the butter through a fine mesh sieve or cheesecloth to remove any remaining milk solids.

- Store the butter in an airtight container in the refrigerator for up to 2 months.

Clarified butter can be used in a variety of dishes, including sauces, gravies, and pastries. It has a higher smoke point than regular butter, so it is also a good choice for frying and sautéing.