Place the butter in a medium-sized, heavy weight saucepan, and melt it slowly over low heat. Allow the butter to simmer, and the milk solids will begin to float and become foamy at the top of the oil. Skim these milk solids off, and remove the butter from the heat. It is now clarified butter.

Pour it through a cheese cloth to strain out the milk solids, and store it in a glass jar in the refrigerator for up to a month. If you’d like to turn the clarified butter into ghee, allow the milk solids to continue to cook slowly until they become browned and begin to sink to the bottom of the pan.

When there is no longer any material waiting to brown and sink to the bottom of the oil, the ghee is finished.

Pour it through a cheese cloth to strain out the browned milk solids, and store it in a glass jar in the refrigerator for up to a month.