Place the butter into a heavy bottomed pot on medium low heat and allow to melt. The ghee will begin to foam. Allow the butter to come to a gentle boil for 10 - 15 minutes.
Simmer undisturbed over very low heat for 25 minutes up to 45 minutes until the milk solids that settle on the bottom of the saucepan turn golden brown.
Cool the ghee for 15 minutess and line a sieve with cheese cloths or muslin. Strain the ghee with the lined sieve into a pouring jug/jar.
Store the ghee in a sealed jar. Cool and store the jar at room temperature. Ghee will remain fresh at room temperature for several weeks when sealed properly and last months in the refrigerator.
Notes
There is no need to skim the foam from the top when making Ghee, That is usually done when making Clarified Butter.
Leave the butter to simmer gently for 25 - 45 minutes.
Make sure you allow the Ghee to cool for 15 minutes before sieving.