Instructions: A. Clarified butter is butter that has had the milk solids and water removed.

Its very easy to make. Melt the butter slowly. Let it sit for a bit to separate. Skim off any foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom. A stick (8 Tbs) of butter will produce about 6 Tbs of clarified butter.

One advantage of clarified butter is that it has a much higher smoke point, so you can cook with it at higher temperatures without it browning and burning.

Also, without the milk solids, clarified butter can be kept for much longer without going rancid.

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