Clarified Butter, which is also known as drawn butter in some areas, is used to fry something either on high heat or for an extended period of time. Apart from that, clarified butter is preferred by people who wish to have the flavour of butter instead of cooking oil.
Unsalted butter - 4 oz
Grab a heavy-duty saucepan and heat the unsalted butter.
Keep the heat low and let the butter melt down.
Until the foam of the butter rises to the top, you need to let it simmer gently.
However, you need to be a little careful as the butter may splatter.
Remove the saucepan from the heat while skimming off the foam with a spoon, once the foam stops rising to the surface and the butter stops splashing.
Keep in mind that you do not have to skim off the foam completely as the remaining bits can be removed at the time of straining.
You do not need to waste the foam as it can used in bread doughs, soups, polenta, pilaf or even in a warm oatmeal.
You should set the strainer over a heatproof container after lining the mesh in it with some layers of gauze or cheesecloth.
People use etamine in France, which is cotton muslin.
Through the strainer which is lined with cheesecloth, you should now carefully pour the warm butter into the container with extreme care.
Solids from the bottom of the pan would be left behind.
Clarified butter can be stored in a refrigerator for about three to six months.
If you live in a cool climate, it can even be stored in room temperature.
However, the former procedure is recommended by the experts.