1 pack of organic grass-fed unsalted butter
Cut the butter up into smaller chunks then heat it in a pan on a medium heat until it boils. Turn down the heat and let it cook for around 20 minutes.
As the whey starts to float to the top, skim it off with a spoon. The milk solids will start to settle on the bottom of the pan and the ghee will also turn a golden color. When boiling, it will make a crackling sound. When the crackling sound stops, it is about done. Cook for around another 2 minutes until the color deepens.
Remove from the heat and strain out the milk solids that have settled on the bottom of the pan. Store the ghee in a clean glass jar at room temperature (not in the refrigerator). Ghee can keep for several months.