Clarified Butter

Ingredients:

• 1-2 lbs unsalted butter (16-32oz.)
• Ice or cool water

Equipment:

• Large stock pot
• 1-Gallon heavy duty ziplock bag
• 1 Large mixing bowl

Directions:

1. Fill stock pot roughly halfway with water and bring to a boil over high heat. Then reduce to a simmer over low heat. Fill your ziplock back with your butter, squeeze out any excess air and place in the simmering water for ~15-minutes, or until all the butter has melted.
2. Fill your mixing bowl roughly halfway with ice or cool water and place the bag of melted butter into the bowl with one of the bottom corners facing down (you want all the white liquids to pool into that corner). Place in fridge and allow to cool until solid or overnight.
3. Once your butter has solidified, using kitchen shears or a sharp knife, cut open the bottom corner of the bag where the liquids have gathered and allow them to drain out. Remove your butter from the bag and run the top under cool water to rinse away the while milk solids. Pat dry. 
4. Congratulations, you have clarified butter!

Store in an airtight container. Clarified butter will last at room temperature for several months or up to a year in the fridge.