In a shallow small sauce pan heat up the butter cut into cubes on medium low flame.

Simmer gently until a white foam forms on the top.

Using a dry spoon skim the foam off the top and collect it in a small bowl.

Simmer the butter for about 10 to 20 minutes and keep skimming the foam off the top.

Remove butter from heat and gently transfer it into a clean jar or bowl through a mesh strainer, making sure to leave behind all the white milk sediments sticking to the bottom.

Store clarified butter ghee on your kitchen counter at room temperature.

Add the butter to a microwave proof dish and microwave on high for 2 minutes.Remove from the microwave and allow it to sit for a minute or so. Spoon the foam off of the top and discard.