Clarifying butter, the easy way:
Melt the butter in a small saucepan over medium heat. Once the butter has completely melted, reduce the heat to medium-low and continue to simmer. Keep an eye on the temperature and adjust it as necessary, so that the butter solids don't brown, and so that it doesn't boil out of control. Within the first couple minutes, the white solids will separate from the yellow liquid (they will float to the top, and then some of them will sink to the bottom).
Remove from heat as soon as the simmering has quieted down a bit, but before it goes silent—this should take about 7 minutes. Use a spoon to carefully skim off any curdled solids from the surface, and then slowly pour the liquid into a measuring cup, leaving behind any of the solids left at the bottom of the pot.
Music: "Snake Rag" by King Oliver's Creole Jazz Band