Clarified Butter

Ingredients

1 1/2 pounds unsalted butter, cut into 1-inch pieces

Place the butter in a 2-quart saucepan and set over medium heat.

Once the butter has liquified, decrease the heat to lowest setting then adjust to maintain a low boil.

Cook for approximately 45 minutes or until the butter reaches 260 degrees Farenheit, is clear, and the foam on top is slightly browned.

Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel.

Cool completely before refrigerating in an airtight container for up to six months.

Can be frozen for up to a year.