Just heat the butter in a pot ‘til it’s melted and then boil gently. Keep skimming the foam from the top into a bowl until it “breaks” and there’s no more (or not much) foam. Pop that bowl in the fridge and you can use it as butter on anything - the milk solids will drop to the bottom of the pot and sometimes scorch, so just ladle out the clear butter into hot jars and throw the gunk at the bottom away (unless you have a kitty cat - they love it and it lubes the hairballs, lol). There’s no need for boiling the filled jars. Just put empty jars in the oven at 175 and put the lids on an oven rack before you start, otherwise the jars crack when you ladle in the hot butter. Fill the jar leaving a quarter inch of head space, put the lids on and place the jars on a towel to cool. When the lids tick they are done, within 12 hours the Ghee is solid again. Store in a dark place the cooler the better. The grit in salted butter isn’t bad, but it’s a weird texture if you prefer smooth and creamy.
ROFL!
Thanks for the instructions. Looking forward to this project!