- Using a medium saucepan, melt butter over medium heat.
- Bring to a boil, stirring constantly. You will notice that the oil will separate from the water. The top will begin to froth; remove froth.
- Allow the oil to become clear by letting the water evaporate. Once clear, remove from heat and allow to cool for 15 minutes.
- After cooling, strain ghee through a very fine strainer or through 3–5 layers of cheesecloth into a container or jar.
- Put lid on container and store on shelf.