Chop butter into small pieces and put in your saucepan. *room temperature butter will make the process go faster but you can use cold butter as well
Melt your butter on low-medium heat, making sure to stir the bottom to prevent the butter from burning
Once the butter is melted, simmer on low to medium heat until the milk solids have fallen to the bottom and turned golden brown (10-20 minutes, more time for more butter)
Strain through a tightly-woven strainer like a coffee filter, paper towel, cheese cloth, or flour sack towel. Use a measuring cup to strain your ghee into
Pour the strained ghee into a clean sterilized glass jar and store at room temp for up to 6 months, or in the fridge for up to 1 year
