Prepare Ghee (Clarified Butter)

Ingredients:

Sweet cream, unsalted butter - 1 lb or 4 sticks

Recipe:

In a tall stainless steel pan add 4 sticks of unsalted sweet cream butter.
Heat the pan to medium high heat.
Let the butter cook until it starts looking clear. It will have light brown sediment (cooked milk solids) at the bottom. At this stage cooked butter will have a nutty flavor.
Remove from the heat and let it cool a little. Strain and store it in a glass jar. Wait until ghee is thickened and refrigerate.
Do not transfer glass jar to the refrigerator until it is cool to touch or glass jar will break due to drastic change in temperature.

Notes: 

1) Whenever needed, leave the jar out on the counter overnight (if in a hurry...warm it in microwave for a minute) and take out a small amount just enough for a week at a time. You can return the jar to the refrigerator after it gets cold to touch.
2) Ghee gets rancid if you leave it out of refrigerator (it will start smelling bad after a few days).
3) I always store it in a glass jar (I use peanut's empty glass bottles after washing and drying them).
4) Use tall pan to cook butter as it can splatter (it has water content).  You can occasionally stir it to reduce splattering.
5) Cooked butter lasts much longer than the uncooked butter (without refrigeration).
6) Cooked butter does not burn as quickly as butter as milk solids get settled on the bottom of the pan
as sediments.
7) Scrape the brown sediments on the bottom of the pan and add 1/2 tsp sugar to it and eat. It tastes great.