Method 1

• Put the butter in a pot and turn it to a relatively high heat (11 out of 14 on my stove). If you want to melt the butter faster, just cut it into smaller pieces before putting it in the pot.
• Once the butter is melted, pour it into a bag.
• Use 2 clothespins to hang the bag at an angle (as I show in my top picture) in, for example, the refrigerator. As the butter solidifies, the liquid/whey will settle at the bottom.
• As soon as the butter is firm, you can do the following: 1) cut a hole in the bottom where the whey is, and it will drain out of the bag. 2) Use a bag clip to seal in the whey, so you can easily remove the butter itself.
• The butter is now clarified and ready to use.
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• You might have thought that I wouldn't use my beloved sous vide for this, but of course, I have a variant for it as well:
• Put the butter in a vacuum bag and seal it. 
• Melt the butter in the water bath at about 70 degrees Celsius (158 degrees Fahrenheit). The temperature is not that important; you can easily melt it at 50 or 80 degrees Celsius (176 degrees Fahrenheit).
• As soon as all the butter is melted, remove the bag from the water bath and hang it at an angle in the fridge with 1-2 clothespins.
• As soon as the butter has solidified, you can cut a hole in the bottom/corner with the whey, so it can be discarded.
• Enjoy.