Slowly melt unsalted butter in a small sauce pan over low heat. Do not stir butter and don’t let the butter boil. You want the milk solids to separate from the butter. You are looking for the butter to separate into 3 layers. On top- foamy milk, clarified butter in the middle and milk solids on the bottom. Next you want to skim the foamy milk off of the top. Ladle the clarified butter but do not touch the milk solids at the bottom. Can be kept in the refrigerator for 2 weeks.