Clarifying Clarified Butter

I'd like to clear up something: There's very little mystery to clarified butter or making it. Clarified butter means that the milk solids (whey) and water have been removed from the butterfat to ensure a high smoking point in cooking, ie., the butter can take higher temperatures without burning.

Anytime you need clarified butter (much cheaper than buying it already made and awfully easy), do this:
1. Bring your butter to a boil (probably at least a stick; if you don't need it all right away, clarified keeps for a long time when covered and refrigerated) and let it foam white and sputter for a while.

2.When the butter stops foaming and the noise settles down, turn off the heat immediately and skim off the solids. You're done. Try it in the microwave if you'd rather.

Thanks to So Delicious Recipes for the image!