Unwrap the butter and place it in a heavy-bottomed 2 quart saucepan. Put the saucepan on medium heat. Stir the butter as it melts. Once the butter is completely melted, it will start to bubble. Lower the heat at this point.
Cook for about 8 minutes or until the milk proteins have completely separated. Turn off the heat when the bottom layer starts to turn golden brown. Note that if you use unsalted butter, the cook time will be a couple of minutes longer!
Allow the ghee to cool down completely. Then strain the ghee using a strainer or cheese cloth into a clean and dry glass jar. Store at room temperature or it can be refrigerated for extended shelf life.
Recipe reprinted with permission © 2021 Archana Mundhe (ministryofcurry.com)