How to Make Clarified Butter

Some cooks prevent burning when frying with clarified butter. Quite simply, clarified butter is unsalted butter that melts slowly, causing the water to evaporate and milk solids, which are burning at a high temperature, to sink to the bottom.

If you want to try your hand at making clarified butter, follow these steps:
Put two or more pieces of unsalted butter in a saucepan over low heat.
Don’t move. Let the butter melt. It will start to foam, and the milk solids will fall to the bottom of the pan. Continue cooking the butter until the foaming stops. Take off the fire.
Let the butter cool for 20 to 30 minutes.
Peel off the foam from the surface and gently pour the clarified butter into a bowl. Put it in the fridge and use it for several months.