Ensure the butter is brought to room temperature

Place the butter in a moderately hot pan on simmer

Once it starts melting, slowly increase the heat

When the butter is fully melted, it gives out bubbles and a hissing noise.

When the colour of the liquid starts to turn from white to mild yellow, turn down the heat.

Testing point if ghee is fully done is that the hissing noise will stop and you will get a pure golden yellow liquid. The bubbles will also cease to exist. There is a nice aroma that wafts your kitchen at this point

Filter the hot ghee into a clean sterilised glass jar

Keep lightly covered for few minutes before locking it.

Store at room temperature or in the refrigerator. Ayurveda says ghee should be melted for maximum effectiveness, before serving.