Cut the butter into small cubes or slices. This helps it melt more evenly.

Place the butter in a heavy-bottomed pan or pot over medium heat.

Allow the butter to melt completely and come to a gentle boil.

Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Stir the butter gently from time to time using a wooden spoon or spatula. This helps distribute the heat evenly and prevents any milk solids from sticking to the bottom of the pan.

Continue simmering the butter until it starts to foam on the surface. The foam is whey proteins and will gradually dissipate, and you'll notice the milk solids separating, breaking into smaller pieces, and sinking to the bottom of the pot. Cook until the color change, as it looks like brown butter in the milk solids. This is what gives it the nutty taste.

Skim off any remaining foam on the surface using a spoon or ladle. This helps clarify the ghee further.

Carefully pour the clarified butter (ghee) through a fine-mesh sieve or cheesecloth-lined strainer or coffee filter into a clean, dry container to remove the browned solids. Discard the milk solids or save them for other culinary uses if desired.

Allow the ghee to cool to room temperature before sealing the container tightly.

This method the same for making clarified butter

The method for making clarified butter is essentially the same as making ghee. The main difference is that ghee is cooked for a longer period, allowing the milk solids to brown slightly, which gives it a nuttier flavor and aroma. Clarified butter is typically cooked for a shorter time, resulting in a milder flavor profile. Both processes involve melting butter, simmering it to separate the milk solids, and then straining the clarified liquid.

Place the unsalted butter in a microwave-safe bowl. It's essential to use a bowl with enough space to prevent overflow during melting.

Microwave the butter on high power in short intervals, typically 30 seconds to 1 minute at a time, depending on the quantity of butter. Keep a close eye on it to prevent boiling over.

After each interval, carefully remove the bowl from the microwave and check the butter. You may notice foaming on the surface, which is normal.

Stir the butter gently to distribute the heat evenly and help the milk solids settle at the bottom of the bowl.

Continue microwaving and stirring in short intervals until the butter has completely melted, and the white solids have separated and settled at the bottom. See the notes section for the suggested microwaving times. Once done, I like to pour mine into glass jars so I can see were the pure fat has separated from the solids.

Once clarified, carefully pour the liquid butterfat (ghee) into a clean, dry container, leaving behind the milk solids in the bottom of the bowl. You may choose to strain the ghee through a fine-mesh strainer or cheesecloth to remove any remaining solids.

Allow the ghee to cool completely before sealing the container and storing it at room temperature or in the refrigerator.

The process for making clarified butter in the microwave is similar to making ghee. Follow the same steps outlined above, adjusting the cooking time as needed based on your preference for flavor and color.

The total microwaving time for making ghee or clarified butter can vary depending on factors such as the quantity of butter being melted, the power of your microwave, and your desired level of clarification. However, as a general guideline:

For smaller quantities (e.g., 1/2 to 1 cup of butter), total microwaving time may range from 2 to 5 minutes, with intervals of 30 seconds to 1 minute each.

For larger quantities (e.g., 1 to 2 cups of butter), total microwaving time may range from 5 to 10 minutes, with intervals of 1 to 2 minutes each.

Keep an eye on the butter for signs of boiling over or burning, and stir it gently between intervals to ensure even heating and separation of milk solids. Once the butter is fully melted, clarified, and the milk solids have settled, you can proceed with straining and storing the ghee or clarified butter as desired.