Throw the butter into a medium saucepan over low heat, and melt it.

Once the butter’s melted, the clear fat will separate from the milk solids. Continue to simmer the butter gently.

Once it starts bubbling, you’ll know that the water’s cooking off.

Watch for the bubbles to gradually get smaller, until the surface of the butter resembles a foam. The milk solids will then start to brown, and some of the solids will clump together and cling to the sides of the pan.

Keep a close eye on the pan. Once the milk solids turn a deep golden brown and start falling to the bottom (about 8 to 10 minutes after the melted butter starts bubbling), remove the pan from the heat.

Strain the hot ghee through a triple layer of cheesecloth into a heat-safe bowl or measuring cup.

Toss out the nasty bits that were filtered out.

Transfer the ghee from the bowl or measuring cup into a sealed glass jar.

Once it’s cold, the ghee will be opaque, silky-smooth, and ready to cook with!