Put the butter in a pot and let it dissolve over medium heat. Slowly bring the butter to a boil and when it starts bubbling, bring the heat to a minimum. Let the butter bubble lightly until foam begins to form and a protein precipitate forms at the bottom of the pot. Continue this way until you get a beautiful golden color and a caramel scent. Another signal that the Ghee is done is when you hear the popping sound that accompanies the whole process ceases to be heard.
Prepare a spoon with which you take foam of the butter, which you can use, for example, in a porridge. Strain the whole Ghee through a cloth to get rid of the rest of the protein. Be very careful that the butter does not burn. Making ghee from one butter (250 g) should take about 15-20 minutes, the more butter you clean, the more time it takes.
Strain the butter through a colander into a closable container in which to store the Ghee in the cold.