Use unsalted butter
Place the butter in a heavy-bottomed pan
Heat on low to medium-low
Let the butter melt completely
Continue heating until the water evaporates
Allow the milk solids to separate and settle
Watch for the foam to reduce
Cook until the liquid turns clear and golden
Remove from heat before the solids burn
Let it cool slightly
Strain through a fine sieve or cheesecloth
Pour the strained ghee into a clean, dry jar
Store in an airtight container