Melt butter over low heat in a 1-quart saucepan without stirring. When completely melted, remove from heat; let stand so that the butter separates, allowing the milk solids to settle to the bottom.
Skim butter fat from the top, and reserve for another use. Place several layers of cheesecloth in a strainer, and strain the clear yellow liquid into a dish.
Oxmoor House Homestyle Recipes