How is clarified butter prepared?

Clarified butter is prepared by gently heating butter to separate its components, which is the correct answer. During this process, the butter is melted slowly, allowing the water content to evaporate and the milk solids to settle at the bottom. As the butter melts, the milk solids and impurities, which are denser, sink, enabling the clear fat to rise to the top. The clear fat can then be carefully poured off, leaving the milk solids behind.

This method is beneficial for cooking, as clarified butter has a higher smoke point than regular butter, making it ideal for frying and sautéing. It also has a longer shelf life since the milk solids, which can spoil, are removed. Gently heating is critical to avoid burning the butter and ensures a clean separation of the components.

Other methods of preparation listed do not accurately reflect the clarified butter process. For instance, freezing or boiling butter would not achieve the desired effect of separating its components in a way that retains the flavorful fat without the milk solids and water. Blending butter with water would combine rather than separate the components, which is contrary to the goal of making clarified butter.