To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form. Remove the white foam at the top (the whey proteins) with a spoon. The milk solids will drop to the bottom of the saucepan and form a milky layer of sediment. What is left in the middle is a pure golden-yellow liquid called clarified butter. Remove the saucepan from the heat. Let the butter sit a few minutes to allow the milk solids to further settle to the bottom. Strain the mixture through a fine sieve. The liquid collected is the golden-yellow clarified butter or butterfat.