6 qt Pot
6 – ½ pint jars sterilized -hot jar-200 degrees will sterilizes the jars and glass measuring cup. Don’t need to do the rings and lids.
3lbs butter
Boil the butter- the mixture on medium, will make brown milk solids are collected or stuck to the pot. Foam will be a lot less than in the beginning of the boil. The clarity of the butter and the brown thickness of the solids on the bottom will be the best clue the ghee is done.
You should be able to see threw the butter oil to the bottom.
When ready make the jars from the oven and pour the ghee threw strainer and cheese cloth into measuring cup. Do not let any milk solids get into the ghee as that is what can spoil the ghee. Then pour into hot jars. Wipe rims of jars and place lids on and screw the rings on tight.