How do you clarify butter?!
nfd?
Answers: Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom.
nfd?
Try this:
http://www.ochef.com/69.htm
Good luck
Clarified butter is good in that you can fry at high temperatures with it. Indian food in particular, because it asks the cook to fry spices at high temperature in butter, need clarified butter.
But if you are dipping seafood, think again. Melted butter, with the milk solids left in, has much more flavor
Completely melt the butter over low heat.
Here choose either the long method in Steps 3 and 4, or the short method in Step 5.
Remove the butter from the heat and let it stand for a few minutes, allowing the milk solids to settle to the bottom.
Skim the butter fat from the top, and strain the clear yellow liquid into a container.
A much easier way of clarifying the butter is to pass it through a clean teatowel or damp cheesecloth after melting
Melt it slowly, then skim off the white stuff on top.
1) Melt unsalted butter over a low heat. It is best if you let it get at least 120 F.
2) Let it sit about 10 minutes to allow the water and milk solids to settle.
3) Skim the foamy white stuff (the whey) off the top with a ladle or spoon.
4) Ladle the clear butter oil out and put it into a clean container. Leave the milk solids at the bottom.
5) This is a step that the other people who answered are missing. The milk solids at the bottom has a little bit of butter and water in it. The way to remove this butter is to put it in the fridge, let it cool and then take the butter cap off and add it to the rest of the clarified butter.
Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom. A stick (8 tablespoons) of butter will produce about 6 tablespoons of clarified butter.
Another method is to simmer the butter in a saucepan until the mixture separates. After the water has evaporated, the milk solids will begin to fry in the clear butterfat. When they begin to turn golden, remove the pan from the heat and pour the butter through a fine strainer lined with damp cheesecloth into a heatproof container. If the cheesecloth is damp, all the butterfat will pass through, otherwise some will be absorbed by the cloth. This method is a little fussier, but produces a clearer result.