Sounds technical? Clarified butter is PURIFIED butter (water and milk solids are removed). Anyone can do it at home: melt butter in a saucepan over a very low heat, skim the foamy layer off the top, and then carefully pour the butter off of the milk solids that have settled to the bottom. Why would I want clarified butter? Without the water and milk solids (impurities), the now clarified butter can be used at much higher temperatures without burning. Clarified butter, without the milk solids, can also be kept much longer without going rancid.