Ingredients:
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Directions:
Cut the butter into 1-inch cubes. Place in a small saucepan over medium-low heat and let melt and come to a simmer without stirring. As the butter simmers, foamy white dairy solids will rise to the surface. With a spoon or ladle, gentle skim the dairy solids off the top and discard, leaving just the pure clarified butter in the pan.
Once you've removed the majority of the milk solids, strain the butter through cheesecloth into a glass storage jar, discarding the milk solids and cheesecloth when you are done. Allow the butter to cool before storing.
The butter can be stored in the refrigerator for up to 6 months or at room temperature for up to 3 months. |
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