Gently melt - Place butter in a jug and microwave in increments until melted (1 - 1 1/2 minutes on high, but watch it carefully so it doesn't explode!). You could also do this in a saucepan, then pour it into a clear jug.

Stand for a couple of minutes until the milky whites settle at the bottom (this is the milk solids) and clarified butter (golden part) sits above it. Scrape off and discard any foamy scum.

Pour off the golden clarified butter, taking care to avoid the milky whites remaining. You should get an 80% yield - 250g butter = 195g clarified 2 US sticks (1 cup) = just over 3/4 cup.

Use per recipe or keep for later. It will solidify like regular butter and can be re-melted.