Unwrap the butter and place it in a heavy-bottomed saucepan. Put the saucepan on medium-high heat. Stir the butter as it melts. Once the butter is completely melted, it will start to bubble. Lower the heat at this point.
Cook for 10 to 15 minutes or until the milk proteins have completely separated. Turn off the heat when the bottom layer starts to turn golden brown.
Allow the ghee to cool down completely. Then strain the ghee using a strainer or cheese cloth into a clean and dry glass jar. Store at room temperature or can be refrigerated for extended shelf life.
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Notes
Depending on the amount of butter used in the recipe the cooking time will be shorter or longer.