Cut the butter into cubes and add into a medium pot (you can also use whole sticks of butter but it will just take longer to melt them). Heat it over low heat and let it melt slowly. Don't let the butter boil (I will be just harder to skim off the milk solids as they will dispense throughout the butter).

When the butter is melted take the pot off the heat. Clarified butter should be at the top and the milk solids should gather at the bottom of the pot. Pour the clarified butter into a clean container, leaving the milk solids at the bottom of the pot (you can discard them). Sometimes the milk solids stay on the surface of the butter, instead of at the bottom - this is also ok. If that is the case, skim them off using a small fine-mesh strainer or a spoon.

The clarified butter is ready to use!