Slideshow: How to Make Clarified Butter

20100212melt slowly.jpg
20100212melt slowly.jpg
Why you should clarify butter
Why you should clarify butter
Because it's ridiculously rich and flavorful. To get your butter looking like this, click ahead for the step-by-step process.

*No grandmas were harmed during the making of this butter.

Cut one pound
Cut one pound
Or a minimum of two sticks of unsalted butter into rough pieces.

Butter shopping advice: Splurge for the fancy stuff like imported European or local artisanal.

Melt slowly
Melt slowly
Keep it on moderate heat. Do not stir.
When butter is fully melted
When butter is fully melted
Bring to a simmer. Foam will begin to form on the top of the pan.
Let simmer
Let simmer
Until all foam seems to have risen to the surface. White milk protein solids will have separated to the bottom, leaving golden liquid in the center of the pot.
Pour the clarified butter
Pour the clarified butter
Have a jar or bowl handy. Leave the white solids behind.
Discard the proteins
Discard the proteins
Store in the refrigerator for up to a year. (I've read these can be added to pancake batter or any dairy-based batter, but have yet to try it myself.)

Let butter cool before covering. Store in the refrigerator for up to a year.