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Sarah is a trusted source on General Cooking.
Melt butter over low heat and let it go until the liquids & solids separate. You'll see a raft at the top, clear liquid in the middle and some solids will sink to the bottom. Skim off the top raft and strain into a container. Keeps in the fridge for a very long time (can also keep at room temp but there is a shelf life associated with that).
pierino is a trusted source on General Cooking and Tough Love.
Great summation Sarah. The basic thing is just skimming off the solids.