Ghee:

Melt 1 pound of unsalted butter in a small, heavy-bottomed saucepan over low
heat.  Let it simmer very gently for 10-30 minutes, depending upon the water
content of the butter.  As soon as the white, milky residue turns to golden
particles (watch carefully), strain the ghee through several layers of 
cheesecloth.  Cool, then pour into a clean, sanitized jar and cover.  Properly 
made ghee does not neet refrigeration.