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Butter is clarified to increase its shelf life, to remove the water and milk solids and to increase the smoking point. To make clarified butter, warm the butter over low heat without boiling. As the butter melts the milk solids rise to the top as a foam, and the water sinks to the bottom. Remove the milk solids from the top, and ladle the butterfat into a clean pan, leaving the water in the bottom of the pan. Clarified butter yields about 75 percent. Webmaster Comment: Clarified butter is said to have a longer shelflife than unclarified butter. I well remember relatives giving us a gallon of clarified butter every once in a while. This was during the 40's and 1950's. It was precious and much appreciated.

Updated: Saturday, December 29, 2007.