Clarified butter is really useful in the kitchen for frying and sautéing; you can cook at higher temperatures with clarified butter and for longer without butter. Making your own clarified butter's really simple to do at home; all you have to do is take a 250g block of butter, put it in a saucepan and allow it to melt over a low heat.
When creating clarified butter, you're simply removing the milk solids from the butter itself. You will begin to see the milk solids floating to the surface and these can be skimmed off and discarded. The remainder of these will sink to the bottom.
So I've now skimmed off all the milk solids from the butter and I just have to pour this carefully into a storage container. Be careful not to pour in the sediment left at the bottom of the pan.
So this is ready to use or you can put it in the fridge and you can store it for up to two months and that is how you clarify butter.