How to make Ghee (Clarified Butter)

Ingredients

1. Melt the butter in a small, heavy bottomed sauce-pan or vessel over low heat, occasionally stirring it.
2. You will notice white foam gathering while melting the butter which can be skimmed off.
3. The foaming will eventually stop.
4. When you notice the melted liquid turns into light brown color take the pan off from the fire and strain it using tea strainer or muslin cloth so that the browned milk solid is separated and discarded.
5. Allow the strained liquid to cool in a storage jar in room temperature.
6. Within a few hours the liquid will solidify and there is no need to keep it in refrigerator unless you want it.
7. Now the ghee is ready for use and its shelf life is not less than 6 months.