By removing the milk solids you end up with a butter that can be used at a higher temp and not burn.
Step 1: First You’ll Need Some Unsalted Butter.
The amount isn’t important.
Slice into the smaller pieces, this will help the butter melt quicker.
Step 2: Place in a Saucepan Over Low Heat.
Slowly let the butter melt until it only just starts to bubble.
You can see how it’s already separated.
Remove from the heat.
Step 3: Using a Skimmer of Paper Towel, Remove the Foam From the Butter.
Let it sit for 5 minutes so the milk solids have time to sink fully to the bottom.
Step 4: Next, Pour the Top Layer Into a Jar, This Is Our Clarified Butter.
Once the most of the top layer is gone stop because we don’t want to mix the milk solids back into the butter.
Step 5: Place in the Fridge to Let It Cool and Harden.
Step 6: There You Have It! Clarified Butter.
The wonderful thing about clarified butter is it has a higher burn point.
This makes it perfect for eggs or steaks.