Cut butter into even pieces and place in a large heavy bottomed skillet or dutch oven.
Turn heat to medium and allow butter to melt. Once melted simmer over medium-low heat.
Gently simmer the butter until the solids float to the surface, about 10 to 15 minutes depending on the how hot the stovetop and pan used. Bubbling will also occur with the foaming.
Meanwhile, use a slotted spoon to remove the white frothy milk solids from the surface of the melted butter and discard. This can be done as soon as you see the solids rising to the top.
Once the surface solids are removed, only yellow butterfat and white milk solids that have sunk to the bottom will remain.
Continue to simmer the clarified butter until milk solids on the bottom are light amber in color, and the butterfat becomes a deep golden yellow color. The ghee should smell nutty when done. Time will vary depending on your stove.
Turn off heat and remove the pan from the stove to ensure that the browned milk solids do not burn.
Allow the ghee to slightly cool for about 3 to 5 minutes.
Set a fine-mesh strainer over a heat-proof bowl or cup. Line the strainer with a triple layer of cheesecloth that hangs over the edges of the strainer.
Carefully pour the ghee through the lined strainer into the container. The browned milk solids should collect in the cheesecloth.
Transfer the ghee to a clean glass jar with a lid.
Ghee can be stored in an air tight container at room temperature for up to 3 months, or 1 year in the refrigerator.
Recipe Yield: 1 1/2 cups (12 ounces)
Serving Size: 1 tablespoon (30 g)
If following the Whole30 diet, it is recommended to use a pastured, grass-fed, organic source of butter, however, that criteria are not mandatory.