Clarifying Butter

Clarifying butter removes salt and the small amount of water and whey present.  These whey proteins are what easily
scorch when unclarified butter is heated quite hot.  Clarified butter will not readily scorch and can be used to fry and
sautée at high temperatures like olive or peanut oil, and it has a lovely nutty taste as well.  Here is a link to a Wikipedia
article on clarified butter.

Ingredients:
One stick (or more) of butter

Method:
In a very small saucepan, covered and over lowest heat melt the butter.  Be careful to not stir or disturb the melting
butter in any way.  You want all the whey and salt to end up on the bottom of the pan, not mixing with the butterfat layer.
When the butter is all melted move the saucepan to un unused cool stove burner.   When the pan and its contents have
cooled somewhat, being careful to not disturb the liquid, move the pan into your refrigerator and leave it there, still
covered, until the butter has solidified.  At this point make an opening in the butter at the edge of its surface so you can
wash out the whey that has collected below the butter.  These pictures may help.  The second picture is a bit indistinct
but you can see the puddle of whey welling out from under the solidified butter.

Pour off the whey and under a sream of cold tap water rinse away any residual whey and wash off the coagulated
whey proteins that have collected on the top surface of the butter. Break up the now clarified butter, pat dry with
paper towels, and refrigerate in a suitable container. You are done.