Clarified Butter

You read about using it in recipes, but I never made it myself until Zach and I were going to saute some scallops and clarified butter seemed like the best answer so the butter wouldn't burn. This process makes it so the butter has a higher smoke point and won't burn so easily.

I used about a pound of unsalted butter, you'll end up with 3/4ths of the amount you want to make...so whatever amount you want to make, make 1/4 more. I wanted some to cook with and to keep in my fridge, so I did a pound. I keep multiple pounds of butter around my house :)

Directions:

Place butter in medium saucepan over medium-high heat. Bring the butter to a boil. This takes about 2-3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. It is done when a second form forms on top of the butter, and it turns golden in color...about 7-8 minutes. Brown milk solids will be in the bottom of the pan. Gently pour into a container through a fine mesh or a cheesecloth. Store in an airtight container being sure to keep free from moisture, it will keep for about a month in an airtight container and doesn't need refrigeration.