Welcome to the world of clarified butter! A staple in many cuisines, this golden liquid is easy to make at home. Let's get started!

First, melt unsalted butter in a saucepan over low heat. Skim off the foam that rises to the top. This is the milk solids.

Next, strain the melted butter through a cheesecloth or fine mesh strainer. This will remove any remaining milk solids and impurities.

Now, return the clarified butter to the saucepan and heat it over low heat until it reaches a temperature of 185°F. This will ensure all the water has evaporated.

Once the butter reaches 185°F, remove it from the heat and let it cool for a few minutes. This will allow any remaining milk solids to settle at the bottom.

Carefully pour the clarified butter into a clean container, leaving the milk solids at the bottom of the saucepan. Congratulations, you have made clarified butter!

Clarified butter has a higher smoke point than regular butter, making it perfect for cooking at high temperatures. It also has a longer shelf life.

You can use clarified butter in a variety of dishes, from sautéing vegetables to making sauces and even baking. Its rich, nutty flavor will enhance any dish.

Store your clarified butter in an airtight container in the refrigerator for up to 6 months. It will solidify, but can easily be melted again for use.

Now that you know how to make clarified butter at home, you can enjoy its delicious flavor and versatility in your cooking. Bon appétit!