A reader wants to make a recent recipe from The Spectator that calls for clarified butter, and wants to know how to make it.

First off, you can buy clarified butter -- it's called ghee -- in Indian groceries or the Asian food section of many supermarkets.

But to make it yourself, melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the clarified butter off the watery milk solids, which have settled to the bottom.

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