If the butter is cold, cut it into cubes and place it into a light colored, medium size saucepan, over medium-low heat.

Use a wooden spoon or rubber spatula to stir the butter occasionally. It will begin to bubble, continue stirring intermittently.

Once it begins to foam, you won't be able to see what's happening so stir continuously, making sure to scrape the solids off the bottom of the pan. The milk solids will begin to settle on the bottom of the pan and darken in color.

Remove from the heat and continue stirring for another minute or so, until the butter darkens into an amber color.

Pour the butter, with all the little solid bits, into a heat safe jar and allow it to cool or use as directed.