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Preheat the oven to 150 degrees Celsius. Place all the butter in a tray, and place in the oven for 1.5 hours, or until the butter mix resembles the above image. The milk solids should have separated from the milk fat by solidifying, and there should be no 'milky' components remaining.
Line the top of a 1L jar with a muslin cloth that has been folded just once, and using a rubber band, place it over the mouth of the jar making sure you leave quite a bit of cloth in the jar for the ghee to strain through.
Once the ghee has cooled slightly, pour the mix into the jar over the cloth, waiting for it to strain through each time so it doesn't overflow.