- 1 lb butter
- Slowly heat butter over low heat until the butter separates into three layers.
- Skim the top layer, which will appear foamy, with a spoon and discard. This is the whey.
- Allow other milk solids to sink to the bottom of the pan. The middle layer should be a golden liquid. This is the drawn butter.
- Pour through a fine sieve to separate this drawn butter from any solids. Serve melted.