- Slowly warm the butter in a saucepan over low heat without boiling. As the butter melts, the milk solids will rise to the top as a foam and the water sinks to the bottom.
- When the butter is completely melted, skim the milk solids [foam] off the top.
- When all of the milk solids [foam] have been removed, using a ladle, move the butterfat to a clean saucepan, being careful to leave the water at the bottom of the pan.
- Now, the clarified butter is now ready to use.
1 pound [454g] of whole butter will yield approx. 12 oz [340g] of clarified butter. A yield of 75%.
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