Place the collected cream in a large pot.

Mix vigorously with a spoon or buttermilk churner (Ravi) for 1 minute.

Add warm water and let it sit for 1 minute.

Mix or churn again until the butter separates from the cream.

Add cold water; the butter will float to the top.

Collect the butter and transfer it to a pan.

Cook the butter over low-medium heat, stirring continuously.

When the butter turns clear and aromatic, strain to separate the ghee.

Let cool and store your homemade ghee.