I've been clarifying butter lately, small amounts using a small (1-quart) stainless saucier. I'm not sure I'm doing it correctly, but the results seem to be pretty good. To make 8 ounces of clarified butter I start with 10 ounces (2½ sticks) of sweet butter, cut up into chunks. Melt on medium to medium-low heat (my Maytag-brand glass top range is rather slow), get it bubbling and skim the foam off the top. When the bubbling slows considerably -- but before the whey on the bottom starts browning -- remove from the heat and let sit for five minutes. Skim one last time. Now, this is where my question comes in: at this point, do you decant the butter fat off the whey? Or do you filter it through cheese cloth (or musline or étamine)?