Ghee is a traditional Indian preparation of clarified butter. I like to use butter for roasting and as my go to fat for high heat cooking. Ghee is pretty expensive here in Ohio-san. And since butter is NOT expensive, I decided to go ahead and make my own.
Melt the butter over medium heat.
Once the butter is all melted, the clear fat will separate from the milk solids and continue to simmer over medium heat.
After simmering for 10 minutes, the milk solids will start to brown and sink to the bottom, remove the pan from heat.
Strain the hot ghee through a triple layer of cheesecloth.
Now you can store the ghee in a sealed glass jar. You don't have to store it in the fridge... but you might want to just in case.