Ingredients

• 1 pound unsalted butter

Steps

1. Cut the unsalted butter into chunks and place in a heavy-bottomed saucepan.
2. Set the saucepan over medium heat and allow the butter to melt slowly without stirring.
3. Once melted, increase heat to medium-high and bring the butter to a gentle simmer. White foam will rise to the surface.
4. Allow the butter to simmer for 10-15 minutes, occasionally skimming off the white foam that rises to the top with a spoon and discarding it. The milk solids will gradually settle to the bottom and the liquid on top will become clear and golden.
5. When the ghee is clear golden and the milk solids have turned a light brown color at the bottom (about 10-15 minutes total cooking), remove from heat.
6. Line a fine-mesh strainer with cheesecloth and carefully pour the ghee through it into a clean glass jar, leaving the brown milk solids at the bottom of the saucepan.
7. Allow the ghee to cool to room temperature, then cover the jar loosely until completely cooled.
8. Once cooled, seal the jar tightly. The ghee will solidify to a creamy, pale golden color as it cools.