Step 1

In a small saucepan over low heat, warm butter without boiling or agitation of any kind.

Step 2

As the butter melts, the solids rise to the top and water sinks to the bottom. Sometimes the solids appear to bubble up from the bottom.

Step 3

When the butter is melted, skim the milk solids from the top using a ladle or slotted spoon (see notes for ideas of what to do with the solids).

Step 4

When the skim solids have been removed, transfer the butterfat to a clean saucepan or bowl using a ladle. Leave the water in the bottom of the original saucepan.

Step 5

1 pound of whole butter will yield approximately 12 ounces clarified butter. The clarified butter can be kept in the refrigerator or freezer.