From butter to ghee
Slowly melt unsalted butter in a pan over low to medium heat, then let it simmer gently. Skim the foam from the surface. Watch the pan closely and make sure the solids at the bottom do not burn. When the fat is clear and golden, take the pan off the heat.
Straining and storing
Let the fat cool a little and carefully pour it through a clean, fine sieve lined with a suitable cloth into a clean, heat-resistant jar. Let it cool completely and close the jar. Always use a clean, dry spoon to take ghee out. If you have a milk allergy, homemade ghee is not a safe alternative: it may still contain traces of milk components.