Cut unsalted butter into even pieces
Place the butter in a heavy-bottomed saucepan
Melt the butter over low heat
Do not stir while it melts
Let it simmer gently until foam rises to the top
Remove from heat once the milk solids settle at the bottom and the liquid looks clear
Skim off the foam from the surface
Carefully pour the clear butterfat into a clean container, leaving the solids behind
Strain through cheesecloth or a fine-mesh sieve if needed
Store the clarified butter in a sealed container