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Place the butter in a saucepan on medium heat. Slowly let the butter melt.
After the butter is melt and still warm, remove the whitish casein that floats on
the surface carefully with a spoon, and discard it.
Clarified Butter can be bought in any grocery store but is cheaper to make it at
home and very easy. Grocery store butter is made of three components: Casein Butter
Fat, and water. Your goal in making the clarified butter is to separate the butter
fat and to eliminate the casein and the water. The casein is the solid part of butter
that burns at lower temperature. When frying burnt casein will give the dishes a
bad spotty look.
After you have removed all the casein...
... pour the clarified butter in a bowl. Do not pour completely all the liquid. The
water has separated from the butter and still sits in the bottom.
Pour the rest of the clarified butter in a clear glass. You will see the water in
the bottom of the glass, and you will be able to easily recover all the clarified
butter and discard the water.