Place a strainer over a deep bowl and line the strainer with a few layers of cheesecloth. Set aside for later.
In a small saucepan, heat the butter on medium–low until it is melted.
Once it's melted, you will notice the milk solids will separate from the golden, clear melted fat. Using a small spoon, skim off the milk solids and place them in a little bowl on the side.
Continue heating the mixture, stirring occasionally and skimming off the white milk solids as they form. The butter may begin to sizzle/boil. This is because the fat has reached the boiling point of water and so the water will begin to evaporate. That's what we want!
Once you've cleared off as much of the foam and milk solids as possible, pour the hot clarified butter over the strainer to remove any last milk solids. The golden liquid you collect is the clarified butter.
Store clarified butter in an airtight container at room temperature for a few days, or in the fridge for longer periods.
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305 grams of butter should leave you with about 200 grams of clarified butter, which is roughly 1 cup.You can store clarified butter at room temperature without refrigeration but if you haven't done a great job of removing the milk solids and boiling off the water, it still may spoil, so for longer storage, keep it in the fridge!