2—10 lbs (1—5 kg) unsalted butter

Begin by heating the butter in a large heavy saucepan over medium heat until it comes to a boil. When the surface of the butter is covered with a white foam, reduce the heat to as low as possible and simmer uncovered. From time to time remove the solids that accumulate on the surface. Make sure the ghee doesn't burn. If ghee is cooked over too high a heat or cooked too long, it will darken and give off a pungent odor.

How much time you need for preparing the ghee depends on how much you are making (see table below). The finished ghee should be golden-colored and clear enough to see through to the bottom of the saucepan. Carefully ladle the ghee into a can or crock and allow it to cool uncovered to room temperature. The milk solids skimmed off the surface and the solids remaining in the bottom of the pan can be mixed into cooked vegetables, soups, and grains.

Ghee properly prepared and stored in closed containers in a cool dry place will keep for months.