It's the milk solids in butter that cause it to brown and burn. Remove them and you've got clear,
golden oil. To clarify butter, melt it in a small saucepan over very low heat. Let stand, off the heat,
until the white milk solids sink to the bottom of the melted butter. Carefully pour off the liquid butter
and strain through damp cheesecloth. Store in refrigerator in a covered jar.