Categories: Cheese/eggs 
      Yield: 1 servings 
  
           Unsalted butter, cut in 1 in             -h pieces 
  
  In a heavy saucepan melt butter over low heat.  Remove from heat and let 
  stand for 3 minutes. Skim the froth and then strain through a sieve lined 
  with a double thickness of rinsed and squeezed cheesecloth. Leave milky 
  solids in pan. 
   
  Pour clarified butter into a jar or crock and store, covered, in 
  refrigerator.  Clarified butter keeps indefinitely.