First, take the butter out from the fridge and keep it at room temperature for at least 1 hour before making ghee.

Place the butter in a wide heavy bottomed vessel and cut it into chunks. Let them sit for at least 30 minutes after cutting, till the butter turns soft

Turn on the stove to low - medium heat. Place the pan and let the butter melt

Once the butter is all melted it starts to boil

Frothy foam is seen on the top and you will hear a spluttering sound

Turn down the flame to low and continue melting

You can skim the foam if you prefer, but I generally stir them once in a while with a ladle and continue melting

As you continue melting the foam turns into bubbles

Splutter sound starts reducing and the frequency of the spluttering sound also reduces

Mix once in a while and continue melting. When splutter sound comes once in 10-12  seconds reduce the flame to a low setting

By that time, milk solid sludge sticks to the bottom of the pot

The foam’s color will get pale. When the milk solids sink to the bottom of the pan and its color turns brown, then it’s ready.

At that stage, you will feel the aroma of the ghee. Also, the spluttering sound goes off

It takes around 10 -12 minutes in low flame

Turn off the stove and immediately move the pan aside

Use a stainless strainer or cloth and strain the ghee into the ghee storage stainless or glass container

Let the container remain open until the ghee is completely cool

When in a liquid form, it’s more transparent than regular clarified butter and has a golden color. Ghee turns light yellow as it cool