If you start with European butter, you will end up with between 175 and 180 grams of clarified butter. If you use American butter, you will end up with a bit less. If you have trouble clarifying it by skimming and pouring it off, you can use a fine mesh strainer to filter out the milk solids instead (but it needs to be extremely fine, or they’ll go right through). Very well-clarified butter should keep for 2 to 3 months at cool room temperature, or up to a year in the refrigerator. If you want to make sure you remove every last little bit of milk solids, simply unmold the chilled butter, and scrape away the last couple solids that sunk to the bottom. Just like with sweet cream butter, if it ever starts to smell rancid, discard it (but it should last much longer than butter that hasn’t been clarified). Oh and don’t throw away the milk solids! They’re delicious on toast.