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
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.
Add to a small saucepan
You'll lose some volume in the separating process.
Keep it on moderate heat. Do not stir.
When butter is fully melted
Bring to a simmer. Foam will begin to form on the top of the pan.
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.
Turn off the heat
And let the solids settle to the bottom. Skim off the foam on top with a spoon.
Pour the clarified butter
Have a jar or bowl handy. Leave the white solids behind.
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.