First, transfer the heavy cream to a large bowl. Whip the cream, gradually adding a little cold water as you go to help it whip well.

Once the cream is well whipped, it will turn into a ball of butter, and the liquid left at the bottom will be buttermilk.

Now, place the butter in a skillet or saucepan and cook over medium heat to extract the ghee. As the butter melts and cooks, the milk solids will settle at the bottom and the clear ghee will rise to the top.