Once the butter starts to separate, turn up the heat and bring it to a boil. Immediately lower the heat and simmer the melted butter.
You may choose to skim off the foamy solids that float to the top or just leave them alone.
As you heat and skim, the butter will further separate, and you will start to see milk solids start to fall to the bottom of the pan. Watch the butter carefully. You don't want to let the milk solids burn!
Simmer the butter until you end up with a clear, yellow liquid with golden brown milk solids at the bottom.
Strain the finished ghee into storage containers. While you can just use a stainless steel strainer, straining the mixture with cheesecloth can help remove more of the milk proteins (especially important for those with allergies).
The transparent liquid that you obtain is your ghee. It will solidify as it cools. you can store it at room temperature for several weeks, or in the fridge for several months.
Video
Notes
Yield: around 820g ghee (68 Tablespoons)I used a kilogram of butter to get a good amount of ghee once I put in the effort. With butter being the only ingredient, you can use either as little or as much as you like.The milk solids that fall to the bottom, the ones you strain out, are crunchy and tasty. So, yes, you can eat them if you like. (I do!) :) (If you use salted butter, they may be quite salty.)