Unpack all Unsalted Sweet Cream Butter sticks into a big enough heavy bottom pot.
Let it melt and bring it to boil. Once it comes to boil, it turned into frothy and milky in color. Once it comes to boil, reduce the heat and let it simmer.
As the butter simmers, some of the milk proteins sets on the top of the pot surface since it separates from the fat and water. Skim it off and discard.
Keep simmering until the milk fat sinks to the bottom and the butter turns clear. That is clarified butter.
Keep simmering until the milk fats brown - but not too brown and starts to form fragrance, There you have some Ghee!
Strain the ghee through cheesecloth into a clean dry jar. Store it at room temperature.
