500 g butter
Put the butter in a heavy-bottomed pot and melt it. Once it is half way melted lower the heat to the lowest possible setting (in my case 2 out of 9) and cook for at least half an hour. The time required for clarifying depends on the quantity of the butter. For 1 kg of butter it takes at least 1 hour, for 500 g it is at least half an hour.
Once the whole butter has melted it will start forming white foam.
Use a spoon to skim off the top foam. You’ll need to repeat this a few times. This way the butter will begin to clarify.
Remove all the foam and leave the butter to clarify.
Strain it through a cheesecloth and into a clean and dry jar.
You may notice some sediment having formed at the bottom of the pot. It is normal and is a part of the clarifying process.
Leave it to cool down.
You can store the ghee for a long time in a closed jar. It can be used for all kinds of cooking because it doesn’t burn even when fried at a high temperature. You can get about 380-400 g of ghee from 500 g butter, depending on its quality.