Clarified Butter

  For clarified butter, slowly melt unsalted butter over low heat.
 Don’t let the butter come to a boil, and don’t stir it. This
 allows the milk solids to separate from the liquid butter.
  Once the butter has separated into three layers–foamy milk
 solids on top, clarified butter in the middle, and milk solids on
 the bottom–turn off the heat. Skim the foamy white solids from the
 top. Then ladle off the clarified butter. Be careful not to disturb
 the milk solids at the bottom of the pan. 
  Clarified butter can be used immediately. Or, let it solidify and
 keep it in the refrigerator for up to three to four weeks.
 Just remelt to use. One pound of unsalted butter yields 1-1/4 cups
 clarified butter.