Use unsalted butter (preferably cultured butter)
Cut butter into smaller pieces for faster melting
Melt butter over low to medium heat in a heavy-bottom pot
Stir occasionally to prevent scorching
Continue heating until the butter separates into three layers: foam on top, clear golden liquid in the middle, and browned milk solids at the bottom
Reduce heat if it starts to brown too quickly
Skim off foam as it forms
Cook until milk solids turn deep golden brown and nutty-smelling (stop before burning)
Turn off heat
Let it stand briefly to settle milk solids
Carefully pour the clear golden ghee through a fine mesh strainer lined with cheesecloth (optional) into a clean, dry container
Discard the solids left in the strainer
Cool to room temperature, then seal tightly
Store in the refrigerator for longer freshness or keep in a cool, dry place if it stays sealed