1. Take 1 pound of unsalted butter and put it in a heated stainless steel pan.
2. Let the butter melt in the pan - gas is on medium or high.
3. As the butter melts, it begins to boil. The solids settle to the bottom, excess water forms a foamy top layer as it boils away.
4. Remove the froth using a ladle - do not disturb the entire pot as solids are settled at the bottom - reduce the flame to low/medium as you do not want the ghee to burn.
5. Once you have removed the froth gently transfer the liquid into another clean container, you will see some solids at the bottom of the old container.
6. Heat the second container till all the moisture evaporates - you will know this when there are no bubbles coming out. Boiling point of water is much lower than that of ghee so water will evaporate before the ghee boils. Also make sure the flame is not on a high as this will burn the ghee, and the solids, which in turn, will effect the taste.
7. There will be some froth coming up in the new pan separate the froth with a ladle.
8. Once the moisture is gone carefully transfer the ghee into a glass container - remember it will be hot so do not burn yourself.
9. You will see some solids at the bottom of this container as well.
10. Let the ghee cool in a glass jar.
11. Once cool it will have this beautiful bright yellow color.
12. See the above steps in pictures below.
Storage: Ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free. The texture, color, and taste of ghee depend on the source of the milk from which the butter was made and the extent of boiling and simmering.
NOTE: There should not be any moisture in the pans, glass jar or ladle - as we are trying to get rid of all the moisture so it would stupid to use a tool that has some water on/in it.