Ghee

• 1 lb. unsalted grass-fed butter

 
Melt butter over low heat in a dry & clean uncovered pot with high sides. Cook until the butter is clear and golden (not brown). The solids may brown, but watch that they don’t burn. Check the butter frequently. Once butter starts popping, it takes about 10-15 minutes.  You’ll know the ghee is ready when the liquid is clear and golden in color, the whey floats to the top, and the milk fats sink to the bottom. If the liquid starts to darken, immediately remove from the heat.
Line a large sieve with 3 layers of cheesecloth. Set it over a bowl and pour the ghee through it while still hot. Carefully transfer the strained ghee to a clean and dry glass jar with a lid.  Store ghee in a dry, dark spot at room temperature.  To avoid the growth of bacteria, always use clean, dry utensils to take ghee out of the jar.