1. Place 1lb unsalted butter in a saucepan and stir over medium heat until melted. 2. Bring to a boil and reduce heat to med-low. Foam will form on top as the solid milk particles fall to the bottom. 3. Return to a low boil for 8 min, until particles are golden brown. 4. Strain the clarified liquid into a glass jar using cheesecloth or fine mesh-sieve. 5. Cover with lid; Discard the particles. 6. The ghee will become semi solid at room temp and keep for several weeks or up to 6 months in the fridge. 7. Makes about 1 3/4 Cups. ---------------------------------------------------------------------------
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