Maslac

Method

Heat the butter slowly in a heavy-bottomed saucepan over a low heat, allowing it to melt completely without browning. Once melted, continue heating gently until the milk solids separate and sink to the bottom, whilst the clear golden fat rises to the top, taking approximately 15-20 minutes. Skim off any foam from the surface with a spoon. Carefully pour the clarified butter into a clean jar, leaving the sediment behind, then stir through the sea salt whilst still warm. Allow to cool completely at room temperature before sealing with a lid. This preserved clarified butter will keep for several months in a cool, dark place.