- 1 lb grass fed butter
- small sauce pan
- cheese cloth (or if you're desperate, gauze could work too)
In a small sauce pan, melt butter over low heat, swirling it around at the beginning. Let it simmer for 10 minutes and remove from heat. By simmering the butter, the milk solids will naturally separate and you will be left with a golden liquid. Let stand for 1 minute, while preparing the strainer with cheese cloth draped over it. Strain the liquid in a storage container and keep in the fridge or at room temperature. At room temperature, it will keep for several months, but I prefer to keep mine in the refrigerator.