Ghee

1 pound unsalted butter (t0 make 1 2/3 cups)
    (2 pounds butter makes 3 1/2 cups, 3 pounds butter makes 5 1/4 cups)

Melt unsalted butter in a large, heavy saucepan or Dutch oven over medium to medium-low heat.  As the butter starts to melt and simmer, it will be covered with bubbles initially (they will decrease after 15 minutes or so); the butter will spatter for awhile, but there is no need to stir.  Simmer, uncovered, until the milk solids begin to settle to the bottom and turn lightly brown, 22 to 25 minutes for 1 or 2 pounds butter and 30 to 35 minutes for 3 pounds butter.  You will also notice that the top layer at the edges of the pan begins to brown - this is important to look out for.  Turn off the heat while the ghee is golden or else it will darken - remember that the butter will continue to cook for a few more minutes when off the heat. (If ghee does brown, it may still be used - it will have a more intense flavor and burnt caramel aroma.  Don't undercook or it will taste like melted butter.) Cool, then strain through a fine mesh strainer or cheesecloth.  It will become semisolid when cool and will harden after refrigeration.  Bring to room temperature for use or melt as called for.

Can be stored in a cool dry place or refrigerator for up to 6 months.

From The Dance of Spices by Laxmi Hiremath