Unwrap the refrigerated unsalted butter. Place the butter into a clean, dry, deep, and heavy-bottomed pot. Melt the butter over medium-low heat. Keep stirring intermittently. Do not cover.
After a few minutes, the melted butter will start to froth up, and bubble. It will sputter a bit, as the water starts to evaporate.
After a couple of minutes, the white foam will begin to clear, and the surface will be filled with tiny clear bubbles. The ghee color will gradually change from buttery pale yellow to light golden. The milk solids (milk protein) will begin to separate and sink to the bottom. Reduce the heat to low, and continue cooking until the milk solids begin caramelizing. Milk solids should be medium golden brown in color, not too dark. Keep a close eye on the ghee, to make sure that it doesn’t burn.
At this point, turn off the heat, and the ghee should be fragrant, with a rich, and nutty aroma.
While the ghee is still hot, Strain the golden ghee using a fine mesh sieve or cheesecloth, into a clean, and dry glass or steel storage jar. Let the ghee cool completely before closing the lid.