- 1/2 lb grass-fed, unsalted butter
- Place the butter in a sauce pot over low heat.
- Allow the butter to melt and come to a slow simmer.
- Gently stir the butter as it simmers (to help with separation of the layers, avoid agitating).
- Skim the foam off the top as it simmers.
- Remove from heat and let cool once the butter has fully clarified. Once cooled, pour only the top oil layer through cheesecloth into a jar, leaving the milk solids behind.