This is how I make clarified butter:
I really don’t like the method most people use, which is putting the butter in a pan on a low heat - I find that gives it a distinct taste (which I am personally not fond of!)
This way it tastes amazing 
(And yes, it really is that colour - if you use a good quality butter (which only used to cost £2.20 when I first started buying it!))
How long can it safely be kept in the fridge Azz. I paid 6.99 for a tub of ghee last week, next time I’ll consider your method. Mind you , the cost of having the radiator on for ten hours these days could be a bit off putting.
What do you use it for? 
i thought you meant you wanted to clarify it was butter and not margarine by reading the label 
That’s brilliant, does it work on small amounts?
I would think for a very long time Paul - when I went on the carnivore diet I didn’t really use much butter, so it stayed fresh for the best part of a year. If you wanted to keep it any longer you’d just need to use one of those jars that has a tap on the bottom, then tilt it slightly to pour the milk solids out (or, if you have a steady hand, just pour the clarify butter into a new jar and then use a spoon to scoop up the bits the won’t pour - this is what I used to do but now just put it straight in the fridge as you know when you’ve reached the solids) 
It probably wouldn’t take ten hours tbh, I made some last night and if you cover the jar with a cloth (so heat is more focused) it will clarify much more quickly. I think last night it took about 2 hours.
An alternative method would be to put it in the oven with just the oven light on (but that’s a waste for me because my rads are always on anyway 
)
For anything that you’d usually use butter 
Right now I mainly use it on top of steamed salmon
I hope you steer clear of margarine Bazza!! 
Yes 
If any of you try it let us know how you get on! 
So what’s the advantage over normal butter, does it taste better or something?
Yes and yes
Clarified butter removes the milk solids, so for those who are intolerant or want to avoid lactose and casein can clarify butter to make it lactose-free and casein-free. I think (if done my way) it tastes better too. It’s said that up to 90% of the world’s adult population are lactose intolerant (and casein is generally best avoided too).
Disadvantages:
Awesome, let us know how you get on and whether you prefer the taste to Ghee (I think you will!)
