Melt Butter
When you make clarified butter, you rid the butter of milk solids and the water it contains. What's left is liquid gold,
100% pure butterfat.
This means a higher smoke point, a longer shelf life, a rich buttery flavor, and a more versatile medium great for use in everything from sautéing to sauces.
Butter - The natural smoke point of butter is between 302 and 350 degrees Fahrenheit.
Clarified Butter - Smoke point up to 483° Farenheit, depending on the quality of the butter.
Yield: 1 pound of butter yields about 12 ounces of clarified butter, you will lose 4 oz of water and milk fats.
Storage: Store clarified butter in a jar the fridge for up to 2 months.
Freezer: Pack in a freezer-safe container, label, date, and freeze clarified butter for up to 6 months.
Essential for seafood dipping butter (shrimp and lobster) and the making of Hollandaise Sauce.
Melt Butter
In a small saucepan over low heat, warm butter without boiling or agitation of any kind.
As the butter melts, some of the solids rise to the top and the majority of the milk fats and water sink to the bottom. Sometimes the solids appear to bubble up from the bottom.
Skim off Milk Fats
When the butter is melted, remove from the heat and skim the milk solids from the top using a ladle or slotted spoon.
Remove the Clarified Butter
When the skim solids have been removed, transfer the butterfat to a clean saucepan or bowl using a ladle. The excess water and remaining milk solids have moved to the bottom of the pan. Be careful not to ladle into the milk fats and water in the bottom of the original saucepan.
There you have it!
If you plan to use it in the near future you can store it in a closed container in the fridge for up to 2 months (I pour mine into a clean mason Jar), or freeze portions in an ice try, transfer them to a zip lock and store for up to 6 months!
Freeze
Ghee is a form of clarified butter which is most popular in Indian cooking. It is quite expensive, and depending on the grade you choose can vary substantially in smoke point and taste. Some Ghee still maintains a certain amount of Milk fats.
(Opinion) Frankly, you can't do better than your own clarified butter.