Pour heavy whipping cream into a food processor (or a jar, if you’re in the mood to shake it for a long time).

Process for about 5 minutes. First, it will become whipped cream, then it will start to look chunky, then it will separate out into butter and liquid.

Squeeze out the liquid using a cheesecloth or a tea towel.

Add salt to taste if desired.

Now you have butter. Keep reading for ghee!

Place the butter into a saucepan, and turn the heat to medium.

Melt uncovered, and keep cooking it until there is NO MORE STEAM coming from the pot and the sound changes from a boiling sound to a crackly sound. This will probably take 15-20 minutes.

Look for brown bits at the bottom of the pot. This indicates that it is done!

Strain the ghee through a strainer lined with a coffee filter (or another cloth).

Let it cool on the counter and you're good to go.