Materials: 1 pound unsalted butter (organic if available), a large sieve, 4 sheets of cheesecloth or muslin, a dry heavy-bottomed deep pot, a clean dry pot to hold the finished ghee, a clean 1-pound glass jar with lid.

Step 1. Melt the butter over low heat gradually in the heavy-bottomed pot. Do not stir.

Step 2. Over low heat, cook the melted butter until it is a clear golden liquid. It may bubble some, and a foam may form on top, but if you have a deep pot it won't boil over. Golden or light brown solids will form and may settle at bottom. You can skim off and discard thick foam if you like.

Step 3. Remove from heat while the liquid is a clear gold. A darker color means overdone ghee.

Step 4. Line the sieve with the 4 sheets of cheesecloth and place over the clean dry pot. While still hot, carefully strain the ghee through the cheesecloth-lined sieve into a clean, dry pot.

Step 5. Transfer the strained ghee carefully into the clean jar and shut tightly.

Note: Ghee at room temperature looks semi-solid. Ghee does not need to be refrigerated. Always use a clean utensil to scoop out ghee for use.