Clarify butter by heating the butter until it becomes foamy and straining it through cheesecloth. The resulting butter may be kept in the refrigerator or freezer for three to six months.
Always use unsalted butter for clarifying. Cut the butter into cubes and melt it in a heavy saucepan over low heat. Simmer the butter gently until foam begins to rise to the surface. Once all the foam has risen, remove the butter from the heat and skim off the foam with a wooden spoon. Strain the remaining butter through cheesecloth into a heatproof jar or container. The skimmed foam may be reserved and used in soup, bread dough or oatmeal.