Larified butter. If you want to know how to make this liquid go, keep watching. First off, you're going to need butter. All a lot of butter. In a large pot, add your butter on a low heat and allow to simmer. What you're doing is removing all the milk solids from the butter and raising the smoke point to 480 degrees. And you're also adding a tremendous shelf life of up to three months. And even a year if you put it in your refrigerator. Now the milk solids have settled and it's clear skim off the top. Man listen that sivine. Grab a pot, a strainer, and some cheese cloth, and strain your butter. Now all that's left to do is grab some jars and fill them up. And there you have it.