When I cook with butter on a stovetop I like to use clarified butter because it’s a high-heat oil, but it’s double the price at my local grocery store.

It may not be as good as what you’d get in the store, but I think it’s spot on…and half the price!!! I make this regularly to keep in the fridge for stovetop cooking

INSTRUCTIONS

Start by melting butter. When it’s fully melted, turn the heat off.

Milk-solids will float to the top (white stuff), remove them gently by skimming with a spoon.

Pour the rest over a tightly bound cheese cloth over a bowl to get all of the milk-solids out.

Squeeze out the rest.

The remaining “liquid gold” is your clarified butter!

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