Clarified butter

Butter consists of milk fat, water and protein. The protein causes the butter to brown when overheated. To avoid that, butter. is clarified. This means that it is heated until it starts to foam. The foam is skimmed off until the butter is quite clear. Clarified butter is also known by the term Ghee.

Melting the butter
Put the butter in a saucepan and slowly melt it on the stove.
Skimming
Increase the temperature until the butter starts to foam. Use a slotted spoon or a tablespoon to scoop the foam until the clarified butter is quite clear.
Clarified butter
Pour the clarified butter into well-sealable glasses. It gets firm again and can be stored in the fridge.
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