Melt butter over medium heat, in a sauce pan until butter is fully melted and a slow boil is reached. Turn down heat if boiling too fast.

Over time, foam will rise to the top. Scoop out as much foam as you can. The milk solids will continue to fall to the bottom. Repeat this process until foam begins to dissapate.

Once the bubbles get bigger, the milk solids have sunk to the bottom and the butter is golden yellow in color, its time to strain.

Using a sieve, fold over cheese cloth so there is 2-4 layers and place it over the sieve and over your glass jar.

Pour butter over the cheesecloth to strain into the jar. Milk solids can be discarded.

Let cool for 1 hour then place in fridge or freezer until ghee starts to solidify. Timing is VERY important here. You want to make sure the ghee is about 1/2 solidified so that you can stir in vanilla without it falling to the bottom.

Once your ghee reaches desired consistency, add in vanilla bean powder and sea salt. Stir until fully combined and vanilla is evenly distrubuted throughout.

Ghee will keep for one month without refridgeration or 3-4 months in fridge.