Heat a saucepan over medium-low heat and add in the butter.

Once melted, reduce the heat to a LOW and gently simmer the butter until white solids float to the top.

Using a spoon, patiently skim all of the solids from the surface and discard.

Once the surface solids are removed, you'll have clarified butter.

Continue to simmer the clarified butter until it turns golden brown, with some brown bits that sink down to the bottom of the pan, about 4-5 minutes.

At this point the ghee should smell nutty, then you'll know it's done.

Remove from the heat, then strain through a few layers of cheesecloth.

Allow your ghee to cool, then transfer into a clean jar with lid.

Keep your ghee refrigerated for up to 1 year.

Use this for cooking, frying, roasting or baking.