Melt the Butter: Place the butter in a heavy-bottomed pan and melt it over medium heat.

Simmer: Once melted, reduce the heat to low and let the butter simmer. You’ll notice the butter will start to separate into three layers: foam on top, clear golden liquid in the middle, and milk solids at the bottom.

Skim the Foam: Skim off the foam that forms on the surface using a spoon.

Cook Until Golden: Continue to simmer until the milk solids at the bottom turn a light brown and the liquid becomes a clear golden color. This should take about 20-30 minutes.

Strain: Remove the pan from the heat and let it cool slightly. Strain the liquid through a cheesecloth or a fine-mesh strainer into a clean, dry jar.

Store: Let the ghee cool to room temperature, then seal the jar with a lid. Ghee can be stored at room temperature for up to three months or in the refrigerator for up to a year.