Melt butter on low-medium heat in a medium saucepan. Keep a close eye on it, and once it begins to simmer or bubble, turn down heat to low.

Let the butter cook on low for about 1 hour. The ghee is ready when all of the solids have both risen to the top and sunk to the bottom. You can tilt the pot a bit to see if the solids look like they’ve completely separated, and then you know it’s done.

Skim the solids off the top of the ghee. I have a fine mesh ladle, I use that to skim. You can also just use a large spoon. There will be solids on the bottom too, but don’t worry about those yet.

Grab your two pint size jars. Put either a tiny mesh strainer on top, or a piece of cheese cloth folded on top of itself a couple of times. Or, to be extra careful you don’t get any solids, do both.

If you’re going use within 4-6 weeks, you can keep this in a cabinet and it should stay fresh. It’s really easy to spoon out this way. (You’ll know you didn’t get all of the solids if it gets moldy) Alternatively just keep the ghee in the fridge and it will last for months.