To make 1¾ cup clarified butter, place 2 cups cubed unsalted butter in a saucepan and melt over low heat without stirring, skimming any foam from the surface. Remove from heat and allow milk solids to sink to bottom; pour out clarified butter, leaving the solids in the pan. Why use it? Removing and separating the milk solids (proteins) stabilizes butter, creating burn-resistant fat with a very long shelf life.