Use a large stockpot with a capacity of 15 litres (525 fl oz). A stockpot is needed, as the butter will foam and you do not want it to spill over. Put the butter in the pot over medium–high heat. As the butter melts it will begin to foam. Allow this to happen but monitor the heat, as you do not want the butter to caramelise (as for brown butter). The foaming and melting will take about 10 minutes. Reduce the heat to low and when the foaming subsides use a ladle to skim off any scum from the surface. Heat on low for a further 5–10 minutes, then turn the heat off and allow to sit for a few minutes. Once the surface is completely clear of impurities, ladle out the clear butter into a clean container. Be careful not to disturb the milk solids that will remain on the bottom of the pot, Once all the clear butter is ladled out, you can discard the milky solids in the base of the pot, You should now have at least 1 litre (35 fl oz) of clarified butter.
Clarified butter is good to use for sautéing meat and vegetables. It will not burn as easily as unclarified butter because the milk solids have been removed.