Put 1 lb. of butter in a sauce pan and set on medium heat
once it starts to boil reduce to a simmer for 30 minutes
removing the foam from the top as it appears.
Then pout it into a glass container and let set for 20 minutes.
You can now see the clarified butter on top and the milk
solids on the bottom. Pour off gently leaving the solids
behind. Store in the frig up to 4 weeks. Enjoy!

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