Butter is clarified by slowly melting it, so that the milk solids in it separate and can be discarded.

Read more about clarified butter here.

fresh butter  —  preferably unsalted

Cut the butter in small chunks and put in a small saucepan. Place the pan on very low heat and wait until the butter has melted completely. The butter must not boil or bubble. Do not shake or swirl the pan or stir the butter while it is melting.

When the butter has melted and set, the white milk solids have sunken on the bottom of the saucepan. Carefully skim off any white residue that may be floating on the surface of the melted butter with a spoon. The clear, golden-coloured liquid is the clarified butter. Pour this carefully into another, clean container, not letting the white milk solids on the bottom follow.

Maintaining the richness of the butter's flavour, the milk solids are perfect to be used to season sauces, etc. Clarified butter will solidify when it is cooled. Store it in a tightly sealed container in refrigerator.

Use clarified butter in frying  —  or serve it with Russian blins  —  instead of regular melted butter.

Recipe source: traditional recipe.