- 500 g butter
- a saucepan
- a strainer
- a cheesecloth
Note:The whole process lasts 25 to 30 min in total and low heat is really important.
Melt the butter in the saucepan over low heat. Don’t stir.
Let it come to a gentle boil. The milk proteins will turn into a white foam layer, that will gradually subside and finally sink to the bottom of the saucepan.
When the foam breaks apart and the butter is clear, you’re almost done.
Using a spoon, remove carefully as much of the remaining foam as you can.
Remove from the heat and wait until it stops boiling.
Cover the strainer with the cheesecloth. Carefully strain the butter into a thick, glass container.
Let it cool completely and transfer to an airtight container. Keep in the refrigerator for several months.