Step 1

Heat a saucepan over medium-low heat and add in the butter.

Step 2

Once melted, reduce the heat to a LOW and gently simmer the butter until white solids float to the top.

Step 3

Using a spoon, patiently skim all of the solids from the surface and discard.

Step 4

Once the surface solids are removed, you'll have clarified butter.

Step 5

Continue to simmer the clarified butter until it turns golden brown, with some brown bits that sink down to the bottom of the pan, about 4-5 minutes.

Step 6

At this point the ghee should smell nutty, then you'll know it's done.

Step 7

Remove from the heat, then strain through a few layers of cheesecloth.

Step 8

Allow your ghee to cool, then transfer into a clean jar with lid.

Step 9

Keep your ghee refrigerated for up to 1 year.

Step 10

Use this for cooking, frying, roasting or baking.