Place butter in a small saucepan on the stove. Heat on a low heat until the butter begins to simmer. As the butter is simmering away, any water and moisture will evaporate. The longer you cook the butter, the more golden brown the clarified butter will become. Strain in a sieve that has been kind with a few pieces of kitchen paper into a heatproof jar. Throw the "scum" that has been removed and the jar is full of delicious brown buttery ghee.