How to Make Ghee - Clarified Butter

I needed some ghee for my last recipe and since I couldn't get any without going here there and everywhere, I had a go at making it myself. It was so easy! 

Please note you must use unsalted butter for this. The plan is to get the water to evaporate from the butter and for the protein to settle at the bottom of the pan. You will then be left with clarified butter. This is the bit your interested in, not the bottom of the pan stuff. This is why it's important not to stir the butter while it is cooking. You will need to keep a close eye on it so the ghee doesn't burn.
Here it is after straining:

Melt a pack of butter (must be unsalted butter) in a small saucepan over a low to medium heat. Be sure to use a good quality butter and it must be unsalted.

As the butter melts it will begin to boil and separate - you will see a white froth foaming on top and sediment settling to the bottom of the pan.

Keep the butter boiling steadily but do not stir. Allow the butter to continue to cook until the bubbling noise quietens down.

The sediment at the bottom of the pan will start to turn golden brown. The liquid under the froth will begin to turn an amber colour. This will take about 15 minutes. After this time (although you will need to keep an eye on it) as once all the water from the butter has evaporated it will burn easily.

Leave the cooked ghee to cool for about an hour. Then, pass it through a strainer with some cheese cloth into a sterilised jar. Discard the sediment.

The ghee will turn hard when cooled and look yellow in colour, although it will melt very quickly when exposed to heat.

Here is the finished product which will keep for ages if made properly and kept in a sterilised airtight container.