Unsalted butter, cut in 1 in
-h pieces

In a heavy saucepan melt butter over low heat. Remove from heat and let
stand for 3 minutes. Skim the froth and then strain through a sieve lined
with a double thickness of rinsed and squeezed cheesecloth. Leave milky
solids in pan.

Pour clarified butter into a jar or crock and store, covered, in
refrigerator. Clarified butter keeps indefinitely.