Take a small, heavy-bottomed pan and keep butter in it. Keep heat flame on medium-low intensity. Allow the butter to melt very slowly. Wait patiently while the butter is melting, do not raise the heat flame. Keep your process slow and on medium heat flame. Also, avoid stirring the butter while it’s melting, let it melt naturally.

You would see a foamy white layer on the top after butter is wholly melted. To simply skim the foam, you can use a spoon and skim the layer from the surface, but be careful to leave the pure fat that is remaining.

Take off the maximum foam from the top surface. Do not freak out when few tiny spots are remaining; you can strain those specks later. If you want, you can utilize the milk solids for other delicacies which will enhance their flavor. You can stream it on foods such as hot rice, pasta.

Take out the butter from heat and give it a rest of five minutes. Keep a wire mesh strainer ready on a heat-safe bowl. Get many layers of cheesecloth and line the strainer with them. You can use a coffee filter if you don’t have access to a cheesecloth. Your process will be lengthier, but it also works the same way.

Very gently tilt the pan and stream the melted butter upon the cheesecloth. Only stream the golden butterfat and remove the remaining traces of foam.

When you finally reach the bottom part of the pan, you would find more milk solids, so skip pouring these through the cheesecloth. Just finish the process when there is no butterfat remaining, and only milk solids remain.

Take a container and stream clarified butter into it, seal the container. Store the clarified butter in the refrigerator. Clarified butter would be easily solidified by refrigerating, but you can anytime liquefy it by heating.