In a deep saucepan, melt 1 to 2 pounds butter, over low heat, for 15 to 20 minutes. Skim off foam from the surface into a cup. Take off heat. Let stand undisturbed until lukewarm. Skim off remaining foam. Pour clear butter into a jar or container, without disturbing bottom sediment. Add sediment with the skimmed foam and use when making bread, cheoreg, or use over baked potatoes. Note: Clarified butter or margarine, keeps well for weeks without refrigeration. It does not burn or turn brown when heated. Excellent for frying meat and steaks.