2 sticks unsalted butter(1/2 cup (112g) per stick)
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Prep. Cut the butter into cubes and put it into a bowl. Microwave for 2 to 3 minutes until melted, or put it in a pan over low heat and melt it completely.
Put it into the freezer for about 30 minutes or the fridge for about an hour until it solidifies again.
It will separate into three layers, a thin layer of white milk solids at the top, a lemon colored layer of clarified butter, and a thin bottom layer of more solids and water. Scrape off the top layer and save it in plastic wrap or wax paper. You can use this top layer on popcorn or bread. Mark Bittman of the New York Times says "I sometimes add it to pancake batters or pasta-like doughs such as wrappers for pierogi."
Now run a butter knife around the sides of the bowl and loosen the waxy disk of clarified butter. There will probably be a little water at the bottom. Discard it, and pat the water off the bottom of the butter with a paper towel. Melt it again in the microwave and pour it into a very clean jar.
To make ghee, simply brown the milk solids before straining into a very clean jar.
