Instructions: In a heavy sauce pan over low heat, melt desired amount of butter (its easier with at least 1/4 pound). When butter is fully melted, remove from heat and let stand for 3 minutes. The butter should settle into three layers: a frothy top, a clear yellow middle, and a milky solid bottom.

Begin by skimming or spooning the froth off the top. Then carefully and slowly pour out the clear middle layer into a bowl while retaining all of the white solids in the pan. Discard froth and solids. If necessary, repeat skimming process on remaining contents in bowl.

Clarified butter, tightly contained and refrigerated, will last almost indefinitely.

This recipes yield varies with amount of butter used.

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