Use unsalted butter (preferably cultured butter for richer flavor)
Cut butter into smaller pieces for faster melting
Melt butter in a heavy-bottom saucepan over medium-low heat
Once melted, reduce heat to low and simmer gently without stirring
Skim off foam that forms on top
Continue simmering until milk solids settle at the bottom and the liquid turns clear to golden
Watch for nutty aroma and a golden-brown color in the milk solids (do not burn)
Turn off heat and let it rest 2–3 minutes
Strain through a fine-mesh sieve lined with cheesecloth (optional) into a clean, dry jar
Let ghee cool to room temperature without covering tightly
Once cooled, cap the jar tightly
Store in a cool, dry place for up to a few months or refrigerate for longer shelf life
Optional: For more flavor, simmer a bit longer until deeper golden-brown milk solids (avoid burning)