1cupbutteryou can use more than 2 sticks, but I don't recommend less
Place the 2 sticks of butter in a heavy-bottomed pan. Melt over medium-low heat and continue to cook for about 15 minutes.
The butter will separate into whey, clear butter, and milk fat. The whey is on top, clear butter in the middle, and the milk fat sinks to the bottom. Cook until you can see the clear butter and the solids have dropped to the bottom of the pot.
Skim off the whey and pour the clear butter into a container, leaving the solids on the bottom. The clear part is the ghee.
It helps to use a pan with a white bottom so you can keep track of the milk solids burning on the bottom of the pan.You don't want the solids to burn, but you do want to let them cook. This is where the nutty flavor of the ghee gets developed.