Use unsalted butter for best results
Place the butter in a heavy-bottomed pan
Heat on low to medium-low heat
Let the butter melt completely
Allow it to simmer gently
Skim off any foam that rises to the top
Continue cooking until the milk solids separate and sink to the bottom
Watch for the liquid to turn clear and golden
Remove from heat when the milk solids at the bottom turn light brown and the aroma becomes nutty
Let it cool slightly
Strain through a fine mesh strainer or cheesecloth
Pour the strained ghee into a clean, dry glass jar
Store at room temperature in a sealed container or refrigerate for longer shelf life