How to Make Clarified Butter.

Clarified butter is a butter that has been melted and separated into butter fat, butter milk, and milk solids. The buttermilk and milk solids burn more easily and are removed to produce the remaining clear butter fat that can tolerate higher heat.

It could take a few hours to make clarified butter, just letting it simmer very gently on the stove. A few hours later, it will be separated into clear fat with the white foam on the top and the butter milk at the bottom.

Directions:

1. Cut the butter into cubes and place them in the saucepan.
2. Melt the butter over a very low flame. It will foam, bubble, and it will start to separate into its components, with the milk solids floating on the top and the butter milk on the bottom.
3. Once the butter starts to separate, you can skim the milk solids off of the top and continue to cook it over a very slow, gentle low heat. As it continues to cook, it will separate even more.
4. Ultimately the butter will be almost clear and it is pure fat.
5. You can use the clarified butter for stir-fry or as a topping.

Note:

• Do not replace regular butter with clarified butter in your recipes unless it calls for it specifically. Since regular butter contains 16-17% water that has been removed from clarified butter, it's going to throw the proportions of your baking recipes off. 
• Ghee is not the same as clarified butter. It's often used in Indian dishes and is heated just a wee bit more on medium heat, until the milk solids are browned, giving the resulting fat a nutty flavor, richer aroma and a very high smoke point.