The topic was given a good going over only recently, but there was
so much conflicting information it only got more confusing. My
question is this: Can clarified butter be made in the microwave?

I sometimes put a tablespoon of butter in a tiny dish in the
microwave to use on popcorn. I have noticed there is white stuff
floating on top, a small amount of course, because I only use a
tablespoon. But when people talking about skimming the milk solids
from the top of a pound of clarified butter, is that the stuff they're
talking about?

I know a guy here in town who says he's been clarifying butter
for years and that cooking it down is not necessary - just heating it
till it's totally melted to liquid is good enough. I would also like
to know if it's easier to skim off the milk solids or whatever they're
called after the butter is allowed to sit awhile. It seems while the
butter is hot that the stuff on top is harder to skim off, if in fact
it's the right stuff. I only want to use the clarified butter for
cooking. Thanks.

TJ