The main benefit of clarified butter is that it does not burn as easily as whole butter when heated.
Melt 1 pound of butter in the top of a double boiler or over very low heat. When completely melted, set it aside in a warm place for fifteen minutes. Skim all the foam off the top and discard. Then spoon off the clear yellow liquid (the clarified butter) and reserve it. Discard the milky liquid at the bottom or use it in mashed potatoes or other vegetables.
One pound of whole butter will yield ¾ cup clarified butter.