Cube the butter and add it to a small, heavy-bottomed pot over low heat.

Melt the butter, allowing it to reach a controlled simmer.

Foam will develop on top of the melted butter, which you can scoop off and discard. Continue scooping with a spoon until you don't see any more.

With the foam removed, continue cooking the butter at a low heat for approximately 10 to 15 minutes or until the butter is a golden color, produces a nutty aroma, and is translucent. The bottom of the pan will have browned butter solids, which give the ghee its rich, nutty flavor.

Remove the pan from the heat and allow the ghee to cool for a few minutes. Strain the hot ghee through a cheesecloth, nut milk bag, or fine-mesh strainer into a glass jar to catch the browned milk solids.

Cool to room temperature and notice how it transforms into a golden, soft spread of pure fat. Store at room temperature out of direct sunlight for up to 3 months, or refrigerate for up to a year.