Melt 225 g butter gently in a saucepan or in the oven. Allow it to stand for a few minutes, then spoon the crusty white layer of salt particles off the top of the melted butter. Underneath this crust there is clear liquid – the clarified butter. The milky liquid at the bottom can be discarded or used in a béchamel sauce.
Clarified butter is excellent for cooking because it can withstand a higher temperature when the salt particles and milk are removed. It will keep covered in a refrigerator for several weeks.