Put unsalted butter in a crockpot, set it on low and leave the cover off.
Walk away and check it in 6-8 hours, closer to 6 if you want a lighter colored ghee.
You can skim off the foamy top layer if you want; it will eventually sink to the bottom.
Strain through cheesecloth or a fine meshed strainer.
Store in a glass jar on the counter or refrigerator.
"I never said it would be easy, I only said it would be worth it."
Nice. We make it a stick at a time, putting the butter in a measuring cup in the oven on the lowest setting. That way it's really easy to pour off into another vessel after an hour or so.
Griff's cholesterol primer
bloodorchid: paleo and primal are not low carb
Winterbike: What I eat every day is what other people eat to treat themselves.