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Clarified Butter

Ingredients:

2½ cups of butter

Directions:

In a sauce pan, over a very low heat, place your butter.

Let butter melt slowly (don’t play with it, just let it separate into the following three layers: foam, butterfat, water, and milk solids).

Skim off the foam.

Ladle out the butter fat (clarified butter)

Discard water and milk solids.

Or freeze the mixture and carve off the unusable top and bottom layers.

This makes about 2 cups of clarified butter.