Ghee (clarified butter)

1 pound unsalted butter

1. In a heavy saucepan, heat butter over medium heat until the butter bubbles and makes bubbling noises. When it is almost done, about 15 to 20 minutes, it will be clear and become very quiet. Quickly remove from heat.
2. Cool slightly.
3. Pour thru a strainer into a glass container. Store at room temperature.

Note: if you do not cook ghee long enough, it can mold. If you cook it too long, it will begin to burn.

Source: The Ayurvedic Cookbook by Amadea Morningstar & Urmila Desai