HOW TO MAKE CLARIFIED BUTTER
This is butter from which all milk solids have been removed. It can be heated to a higher temperature than butter before burning, and keeps for several weeks in the fridge and longer in the freezer. To prepare it at home, heat regular butter in a saucepan over a low heat until melted. Skim off all the froth from the surface. You will see a clear yellow layer on top of a milky layer. Carefully pour the clear fat (or clarified butter) into a bowl to use later and discard the milky residue.