We ran out of ghee so, thank goodness, kroger had butter on sale. Before anyone blames me for buying all of it, in my defense, there was a huge pile when I bought it. Not my fault that there was none left the next day…
Anyway, I take all the butter out of package and put in stock pot (stainless steel) and cook on very low heat 6 hrs or so. At the end of cooking it will get very foamy (as indicated in pics) then it will clear up then, when the solids start browning, the top will clear up again with a limited amount of foam. At that point I spoon off the foam and use a sieve to transfer to Mason jars. I then put lids upside down and loose in order to let out water vapor. After overnight it turns in to a semi solid state and should last a very long time. I store mine in refrigerator.
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