See how to make clarified butter, following the photos order.

 

1. Slowly melt the butter over very low heat, without stirring.

   A low heat is important because if the milk solids burn, the butter with become bitter.

   Foam will form at the beginning of the process, and will then gradually start to subside.

   

2. When the foam subsides and you are able to discern clarity in the butter and accumulated milk solids in the pan, the butter has separated and is ready.

    

   

3. Remove any foam still on the surface with a strainer spoon.

   

4. Strain carefully, ensuring the milk solids remain separate.

   Store in an airtight container in the fridge for several months.