Home-made Ghee Preparations
How to prepare:

I bought unsalted butter from costco to prepare Ghee.

Before making ghee, we should know it has 3 layers, milk-solids which has more proteins at the bottom, clarified-butter in the middle and milk-soiled foaming less on top.

Take a heavy bottomed vessel, put the butter sticks in it, and on medium heat melt them. When the butter starts to melt, there will be lot of bubbling.

Reduce the flame to low, in a few minutes the butter will begin to develop foam at the top.
Simmer on low heat, uncovered and undisturbed, for 45 to 1 hr minutes, until milk solids on the bottom of the vessel turn dark brown color and butter on top disappear and becomes transparent like oil or clear water. Turn off the heat. Add handful of curry leaves that gets great aroma from the ghee. Let it stand for 10 minutes before straining it with with coffee filter or muslin cloth and store it with air tight container at room temperature.

After straining it, I never throw milk-soilds at the bottom becos it has proteins. I mix it directly with cooked rice and feed my kids with some currys and any porials.
Dont use high heat to make ghee. Drumstick leaves or a pinch of jeera or curry leaf can be added to give aroma flavor.