Take 1 lb of cultured butter and place in a small pan over medium low heat.

Let the butter melt and white milk solids will float to the top.

Around the 10 minute mark the mixture will start making the same sounds of your stomach when you are hangry.  This is the water evaporating from the butter and keep a close eye on it.  You should hear this noise for 4 to 5 minutes and the ghee will be done.

Pour through some cheesecloth into a glass jar and seal tight with a lid.  You can store this on the counter for 6 months or you can store in your refrigerator for 9 months (Trust me, it's not going to last this long as you will have eaten it all by then).