Use a medium size, heavy bottom sauce pan. Cook the butter on medium heat, uncovered, until the butter melts.
Continue cooking the butter, stirring occasionally, until it boils. The butter will foam and sputter.
Reduce to low heat and continue to simmer until the butter is clarified, about 20 minutes. More butter will take longer.
The ghee is done when: the sputtering stops, all the solids have settled to the bottom of the pan and are light brown, and the liquid is clear golden yellow.
Be careful not to overcook the ghee. If the milk solids are dark brown, or if the liquid ghee turns dark brown, it’s overcooked.
Let the ghee cool for about 20 minutes then strain it though a very fine strainer or a couple layers of cheesecloth. I’ve heard that Melita coffee filters work well, and they fit nicely into the mouth of a quart canning jar. Make sure all the solids are strained out; strain twice if necessary; discard.
Store the ghee in a clean, dry glass bottle, but don’t put the lid on till the ghee is completely cooled.
You can keep ghee at room temperature for 2 months, or longer in the fridge. I prefer room temp.
It’s important to keep water out of the ghee bottle so always use a dry utensil to get ghee out of the bottle.
FYI – Two pounds of butter will fill a quart jar with ghee.
Best of Health,