Throw in 2 cups worth quality grass fed butter like Kalona or Kerry Gold. (UNSALTED!) In a thick bottomed pan, melt over low heat. The butter will begin to look foamy; this is the dairy fat. Boil for 8-10 minutes, until milk solids turn brown and fall to the bottom of the pan. Remove from heat and strain butter through a triple layer of cheesecloth into a glass mason jar. You’ll notice brown solids on the cheesecloth. That’s the milk solids, discard them. Your Ghee should be golden in color. Let cool to a solid. Ghee does not require refrigeration and also without the milk fat ghee is a stable fat that can be used to cook with high heat without burning.