First Step: Prep butter Cut 500g of unsalted butter into 1-inch cubes to ensure even melting. A heavy-bottom saucepan or skillet with low walls is ideal for speeding evaporation and browning.

Second Step: Melt butter gently Place the butter cubes in the pan and melt over low to medium-low heat. Keep the heat low to avoid burning and allow milk solids and water to separate slowly.

Third Step: Simmer and separate solids Let the butter simmer gently. Milk solids begin separating, with foam forming on top. After about 5 minutes, skim off the foam carefully with a spoon without disturbing the solids at the bottom.

Fourth Step: Continue simmering for ghee For ghee, continue simmering for 10 minutes or more until the milk solids at the bottom turn golden brown, imparting a nutty aroma. Clarified butter requires less simmering and is strained earlier, without browning solids.

Fifth Step: Strain the butterfat Remove from heat and allow to cool slightly. Strain the clear golden fat through a fine mesh, cheesecloth, or paper towel to collect pure ghee or clarified butter, leaving all solids behind.

Final Step: Store properly Transfer the strained ghee or clarified butter into a clean, airtight glass jar. Store at room temperature away from sunlight for up to 3 months, or refrigerate to extend shelf life up to one year (note: refrigeration hardens the fat but doesn’t affect quality).