Take a pound of butter (4 sticks). Heat it in a saucepot over medium-low heat, until it melts. Take a spoon, tilt the saucepot, and skim off all the stuff on top, the white, milky, solid stuff. Then pour off the golden liquid, being careful to pour through the finest strainer possible (cheesecloth works wonders) and not to pour the white solids that have settled at the bottom. Stop cooking when the butter is melted, do NOT brown it or let it simmer.
Then ... enjoy. Next time you'll want to use three pounds, because it goes so fast once it's available. You seriously want to use it to fry chicken, but you don't, because where would all your lovely clarified butter be then except in chicken fat hell?
Do it in bulk as much as you can, and refrigerate it in glass jars. Don't worry when it solidifies under refrigeration - that's not the milkfat, that's just the butterfat. And the butterfat is what you want.