In a saucepan, preferably a pan with a heavy bottom, add the butter and let it melt entirely on medium heat. Let it come to a boil and then reduce the heat to medium low.

A thick white foam will form at the top but will reduce to small transparent bubbles. Occasionally pull the foam to the side of the pan to make sure that milk solids at the bottom of the pan are not burning.

When the melted butter turns into a transparent, golden color, and the milk solids are now brown and have sunk to the bottom of the pan, then your Ghee is ready. Turn off the heat.

Some foams might still float over the Ghee, but it will disappear gradually when the Ghee cools. Or you can remove it with a wooden spoon.

Wash and dry a heatproof glass jar with an airtight lid.

Place a strainer over the opening of the heatproof jar. If the Ghee is still hot, then use a ladle to pour the Ghee through the strainer. Always be careful when you pour hot liquids.

Let the Ghee cool completely and then close the lid. Never close the lid while the Ghee is warm or hot; the steam trapped in the jar will make the Ghee turn rancid in a short time.

Keep the Ghee over the counter for up to 3 months after opening the jar or store it in the fridge for up to a year.