Clarified unsalted butter stays fresh on the kitchen counter and spreads easier. No refrigeration needed. It also does not splatter. By melting the butter, the milk solids and water can be sieved out.

The water in the butter sinks to the bottom and can be poured off with the handy spout measuring cup in the pictures. You will loose some weight: as you can see from the pictures, two sticks of butter were 228 grams before, and are 172 grams after being clarified. That is a loss of 25 percent. But ghee tastes more buttery and cooks better, it is worth it.

Hungarian Cookpad Member Maria bakes her ghee brown, and uses it as a sandwich spread with or without 2 spoons of sour cream.