Cut 1 pound of unsalted butter into small chunks to ensure even melting.

Place the butter chunks in a small to medium saucepan and heat over medium-low heat (212°F to 230°F) until melted, about 5 minutes.

As the butter melts, skim and discard the white foam with a spoon or skimmer until most foam is removed.

Remove the pan from heat and let it sit undisturbed for 5 minutes to allow milk solids to settle to the bottom.

Line a fine-mesh strainer with cheesecloth and position it over a glass jar or airtight container.

Carefully pour the melted butter through the strainer into the jar, leaving the milk solids in the pan.

Allow the clarified butter to cool to room temperature, then seal the container; it will solidify slightly as it cools.