1 lb organic, unsalted butter
Place butter in a heavy sauce pan. Heat on low uncovered approx 15 minutes. Once you hear sputtering sounds and froth forming at the top, begin to keep a close eye on it. When all the water is evaporated from the butter and it becomes very quiet and is not bubbling, remove the pan from heat immediately. The milk solids will have settled to the bottom of the pan. Allow the ghee to cool and then pour into a glass container (pint jar is a perfect size) Discard milk solids. Refrigeration is not required.