Ingredients

2 pounds (8 sticks) unsalted butter, cut into chunks

In a large, heavy saucepan, melt the butter over low heat until completely melted or until you detect the first sign of bubbling, in which case turn the heat even lower or use a heat diffuser. Turn the heat off and let the butter cool but not solidify.
Tilt the saucepan, then carefully gather all the foam to one side, spoon it off and discard. Carefully pour or spoon the liquid butter into the container you are using to store it, being careful not to let any of the milk solids on the bottom of the pan pour in. Alternatively, pour the butter through a damp cheesecloth-lined strainer into the container.

Directions

IN A MICROWAVE: Place the butter in a microwavable container and run at medium power until the butter is melted. Carefully pour the clarified butter into your container, making sure no milk solids fall in. Makes 1 1/2 pounds (3 cups) butter. Will keep for six months in the refrigerator.