Put your butter to melt over medium heat, stirring it gently from time to time.

Soon, you’ll see a thick, white foam start to form on the surface.

Keep stirring until your butter starts to simmer.  Now turn the heat down to medium-low.

For the next 5 minutes just let the butter simmer and watch the bubbles emerge from that thick foam, increasing in size and number.

As the bubbling increases, the foam will become thinner and the bubbles will become bigger and clearer.

Soon, the milk solids will start to curdle and attach to the sides of the pan. Just scrape the sides of the pan from time to time to help the milk solids sink to the bottom.

As the milk solids sink to the bottom, you will notice that your butter is beginning to clear up.

It will get more and more translucent, the bubbles will get larger and the foam will eventually completely disappear.

Keep a close eye on your butter and keep stirring, so the milk solids don’t attach to the pan and burn.

As soon as the butter starts foaming for the second time, your ghee is ready to be strained.

Take it off the heat and let the foam settle for a few seconds.

Line a sieve with several layers of cheesecloth and put it over a large bowl or measuring jug and pour your ghee in it!

Discard the burnt milk solids and transfer the filtered ghee into a glass jar.

It may be stored at room temperature, but I prefer to keep it in the fridge.