Unsalted butter is best for clarified butter. You lose approximately one-third of the volume when you separate the milk solids, so gauge amounts before clarifying. Below are three methods.
STOVE TOP METHOD:
Melt butter in a small saucepan. Bring just to the bubbly point, but do not boil. Remove from the stove and skim off the top foam. Allow to stand until lukewarm, and, wither strain through cheesecloth or pour off as much yellow liquid as possible, leaving the white milk at the bottom. You can also refrigerate the clarified butter as is and remove the yellow top when solidified, warming it before use.
Put the butter into a small dish and melt at 325 ° F until it begins to bubble. Remove from the oven to cool and follow the directions for the Stove Top Method.
This is easiest of all. Put the butter into a glass cup. Lightly cover and microwave on high for 30 seconds. Pour off the yellow clarified butter and discard the milk solids.