Slowly melt the butter in a medium-sized heavy-bottomed saucepan over low heat. As the butter comes to a simmer, the milk solids will float to the top and become foamy while the separated oil will become very clear. Skim off the milk solids and remove the butter from the heat. Pour it through cheesecloth to strain out any remaining milk solids. Store the strained liquid in a glass jar.
HOW TO MAKE GHEE
Follow the instructions for making clarified butter, but allow the milk solids to continue to cook slowly until they become browned and begin to sink to the bottom of the pan. When there are no longer any solids floating at the top, the ghee is finished. Pour it through cheesecloth to strain out the browned milk solids. Store the strained liquid in a glass jar.