Heat the butter on medium-low heat in a small saucepan until it starts to bubble.
As the whey comes to the top, skim off with a spoon (discard the whey)
a. When the milk fats sink to the bottom, remove from heat for clarified butter b. For Ghee continue to cook until the milk fats turn a golden brown
Cover a small or medium mixing bowl with cheesecloth
Slowly and carefully pour butter into the bowl allowing the cheesecloth to strain out the milk fats. Stop pouring when you get to the milkfats and discard the milkfats.
Pour into a covered container or a small mason jar and allow to cool
Store at room temperature or in refrigerator