In a medium sized, very heavy saucepan, melt the butter over medium heat

The butter will turn frothy, lower the heat and simmer until most the foam evaporates

The butter will begin to bubble quite a lot, stir occasionally

When the butter changes from yellow to a clear golden brown with the milk solids at the bottom of the pan the Ghee is done

Remove from the heat and let cool slightly

Skim any remaining foam or bubbles from the top

Very gently, as not to disturb any of the milk solids on the bottom of the pan, strain through a fine mesh sieve into a glass jar

Let cool to room temperature before putting lid on