You will need:
1 pound unsalted organic butter
a heavy, medium-sized pan
Put the butter in the pan and turn the heat on to medium until the butter begins to boil, then turn the heat down so it keeps cooking but not boiling rapidly. The butter foams at the top and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color. Keep a close watch on the ghee at this point, as it can easily burn. After a while it will become a clear, golden color. It is done when the moisture has cooked out and the milk solids at the bottom of the pan have turned a light golden brown and the ghee is a transparent golden. You will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat. Let it cool until just warm. Pour through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan or give them to your pet, they love it.Ý
1 pound of butter takes about 15 minutes of cooking time. The more butter you are using, the more time it will take. Two pounds of butter will fill a quart jar with ghee .
Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Donít use a wet spoon or allow any water to get into the container, as this will allow mold to grow which spoils the ghee.