Ghee - clarified butter
Start with the pound of butter in a good quality pot with a thick bottom. Organic unsalted butter is a must and cultured is best.Then cook the butter slowly, until all the water evaporates. You will see foam rise to the top and the milk solids fall out to the bottom once that water has evaporated. Keep cooking. But now you have to be really careful. Once the water has boiled out and the milk solids are falling to the bottom it is very easy to burn the ghee and it will go black. You want to keep cooking it just until the milk solids start to look a little brown. For first time ghee cooks you can stop here. Once you are really proficient at making ghee it is best to cook until the milk solids are a darker brown. But many a time I have winked and the solids went form brown to black. So be on the safe side and stop a bit early. Now quickly take it off the heat and strain out the ghee leaving the solids in the sieve or some will remain in the pot.
The ghee will be completely clear when all water has evaporated and the milk solids have fallen out. If it is not completely clear you will need to store it in the fridge. Ghee that is cooked well until the solids are brown will keep outside the fridge as long as you do not get moisture into it. This ghee will stay fresh and not require refrigeration as long as you use a clean spoon every time you dip in. If you get any moisture into the ghee it will go rancid or mould. I usually make 2 pounds at a time - using one and keep the other one as back up.