Cut butter sticks into smaller pieces (any shape or size is finand put it in a thick bottom cooking pan. I use a heavy bottom sauce pan.

Place the pan on the stovetop and turn the heat on to medium low. Now let the butter and heat play with each other. Just stay around to keep an eye but do not touch it and definitely do not stir it.

Slowly the butter will melt down and then as it reaches the optimum temperature, and the milk content begins to cook, it will start to sputter. A white foam of milk content will slowly begin to come to the surface. Using a large spoon, just scoop the foam off the surface, carefully without touching the base of the pan.

This should continue for a few minutes, some 5-8 minutes after the butter melts.

Once the cooking process continues and you have scooped pretty much all the milk content, you should see an almost clear liquid with golden browned milk content stuck to the base of the pan.

Soon after this stage you will again see a quick foam formation on the surface but the density of this froth will be much less than the previous one. This is an indication can it is time to turn the heat off.

Take ghee off the heat and let it sit for 10 minutes before straining it through a strainer or sieve layered with cheesecloth.