Start by assembling all your ingredients. You’ll need a heavy-bottomed saucepan, a heat-proof spatula, a fine-mesh strainer, and a jar for storing the ghee. I usually choose a glass jar because it’s easy to clean and shows off that beautiful golden color.

Place your unsalted butter in the saucepan over medium-low heat. As the butter begins to melt, you’ll hear soft crackling sounds. This is where the magic starts! It's like watching a performance unfold.

Once the butter is fully melted, reduce the heat to low. Allow the butter to simmer gently. You’ll notice the milk solids start to separate and sink to the bottom. Keep stirring occasionally, gently scraping the bottom of the pan to ensure even cooking. This is where the aroma starts to fill the air. It’s captivating!

After about 10-15 minutes, the butter will begin to foam. This is normal; it’s just the water evaporating. As it continues to cook, the milk solids will turn golden brown. This phase is crucial— don’t walk away! Keep a close eye on it. You want to catch the moment right before the solids turn too dark, as that can introduce a bitter taste.

Once you see the milk solids at the bottom turning golden brown, remove the pan from the heat. Allow it to cool slightly for a minute, then carefully pour the melted ghee through the fine-mesh strainer into your jar. You can also use cheesecloth for an even finer filter if you prefer. Discard the solids. Congratulations, you’ve made ghee!

Let your ghee cool to room temperature before sealing the jar. It will solidify into a beautiful golden butterfats. When I first made ghee, I couldn’t believe I had created such a delightful ingredient.