This was easy to make, took about 20 minutes. I need it for Hollandaise sauce that I will make some time soon...
I sieved the butter first through a cheesecloth lined sieve over a Pyrex jug and then from jug to plastic container lined with cheesecloth, this gave me a very clear clarified butter with almost none of the milk solids. I used Unsalted butter because I read that it yields more than Salted butter once clarified, and I usually use Unsalted butter anyway.
250 grams of President Unsalted butter gave me 170 grams of clarified butter.
There are many guides online on how to make clarified butter, like this one or this one.
Labels: butter, French