Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Sarah is a trusted source on General Cooking.
Melt butter over low heat and let it go until the liquids & solids separate. You'll see a raft at the top, clear liquid in the middle and some solids will sink to the bottom. Skim off the top raft and strain into a container. Keeps in the fridge for a very long time (can also keep at room temp but there is a shelf life associated with that).
pierino is a trusted source on General Cooking and Tough Love.
Great summation Sarah. The basic thing is just skimming off the solids.
An expert baker weighs on how to decode your ingredient list.
This Recipe Instruction Has Me All Riled Up
A Crawfish-Filled Weekend in Savannah
Pro Runner-Turned-Chef's Staples
We're Rolling Out the Best