Put the butter in a medium size sauce pan, and place it on a medium heat stove.
Soon you will see foam rising to the surface, this is the water boiling off. Turn down the heat a notch, you want it to simmer, not splash all over. Let it simmer for 30 – 40 minutes, and watch the color of the butter.
Remove the foam with a large spoon every now and then, but do it very carefully so you don’t stir the butter.
You will see that the milk proteins start falling to the bottom of the pan, and the pure butter fat becomes clearer. This is the separation we want.
Now monitor the color of the milk proteins at the bottom. When they start to brown, the ghee is done. Do not let them burn.
Remove the pan from the heat immediately. Let it cool off for a few minutes, then pour it through a fine meshed sieve or a cheese cloth into a glass or tin jar.