Warm over medium heat until melted, then reduce to low-medium heat.
Simmer for 15-25 minutes, until milk solids have dropped to the bottom and started to brown.
Using a fine mesh strainer of some kind (sometimes I use a nut milk bag or a tea strainer, but you can use 4-layer cheese cloth also), strain the butterfat into a glass jar or container, removing the milk solids.
Discard the solids.
Store the ghee in a covered jar or container at room temperature for 3 months, and then refrigerate for up to 1 year. (Though it is highly unlikely to last that long!)
Enjoy this delicious fat with a high smoke for cooking meat and vegetables, or on toast, sweet potatoes, and in desserts!
