How to Clarify Butter (not Ghee) - Why Clarify? Kitchen Prep Basics for the Refrigerator

Clarifying butter (NOT Ghee, which is cooked longer to brown and develops a nutty flavor) is an easy process and when you do it ahead of time, it makes throwing together meals quick and delicious. Use unsalted butter.
This video is part of a series I will be uploading on preps I like to have in my refrigerator so meals come together more quickly with lots of flavor.

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Here are the easy steps:
Melt unsalted butter at a very low temperature on your stove eye.
After it melts, remove it and allow it to cool, about 15 minutes.
Skim the white milk solids off of the top with a spoon, wiping in between skims for clean removal.
After all of the milk solids are removed, pour the butter into a glass container, being very careful not to also pour the bottom of the butter (this is where a lot of the water is and a little more milk solids). Pour the very last part into a separate container.
Chill the butters.
By the next day, you will see the remaining water has been forced out of the butter and you can transfer it to a clean container for use in dishes throughout the next several weeks.