1 lb. butter
Melt the butter slowly on the stovetop over medium heat. Once it is melted, it will be foamy at the top.
Use a slotted spoon to skim off as much of the foam as you can. Continue to let the butter heat for about 5 to 10 minutes. The butter will turn perfectly clear so you can see all the way through; you will see the milk proteins settle at the bottom. At this point the ghee is done.
Use a cheesecloth to strain the ghee into a jar. Wait for it to cool before putting a lid on it. The ghee will remain a liquid at room temperature, or turn solid in the refrigerator.
16 ounces of butter made me almost 8 ounces of ghee. In most cases, you will probably get more ghee. I buy raw butter from a local farmer who filters the cream before they make butter; this means that when they actually make the butter, there is no whey as there normally is. I believe this is why I did not get as much ghee. Making your own ghee is very economical. You will also get a much higher quality ghee than is available from a health food store, if you buy a good grass-fed butter.
Printable: How to Make Ghee