682K views · 10K reactions | Butter burns and spoils faster than oil because it’s not pure fat. 杻 But you can “clarify” it by cooking off the water and skimming the milk proteins over low heat. Now, you’ve got almost 100% pure butterfat. This clarified butter makes searing and frying less finicky. And it keeps in the fridge for up to 6 mos!  How to do it above ^ | Pepper.ph | Facebook