Gently heat unsalted butter in a thick bottom saucepan

Simmer

Continue to stir and scrape the bottom of the pan

Continue to simmer. Scrape sides and bottom of the pan. 

Milk solids have caramelised. Ghee is ready to be strained

Carefully pass through a muslin cloth to remove the solids

Once cooled, store in an air tight container away from direct sunlight