How do you clarify butter?

1. Place the butter in a medium saucepan over medium heat.

2. Cook the butter, stirring occasionally, until it melts and begins to simmer.

3. Reduce the heat to low and continue to cook the butter, stirring occasionally, until the milk solids separate from the fat and fall to the bottom of the pan. This will take about 5 minutes.

4. Remove the pan from the heat and let it sit undisturbed for a few minutes.

5. Carefully skim off the foam from the surface of the butter. This will help remove any remaining milk solids.

6. Pour the clarified butter into a bowl or jar.

7. Discard the milk solids that have fallen to the bottom of the pan.

8. Let the clarified butter cool to room temperature and then store it in a cool, dark place.

Clarified butter can be stored in the refrigerator for up to 6 months or frozen for up to 1 year.

Tips:

- Use a heavy-bottomed saucepan to prevent the butter from burning.

- Do not stir the butter too much, as this can cause the milk solids to incorporate into the fat instead of falling to the bottom of the pan.

- If you want to make ghee, you can continue cooking the clarified butter until it turns brown and has a nutty aroma.

- Clarified butter can be used in a variety of recipes, including baking, sautéing, and frying.