Place the pan on high heat and add the sticks of butter. Allow the butter to come to a boil.
Turn the heat down to where the butter is gently simmering and bubbling. Cook for another 10-15 minutes undisturbed.
Slowly you will see that the milk solids, rather than floating on the top of the pan, have started to sink to the bottom of the pan. The sound of the bubbling ghee will start to change. The bubbles on top get larger, and the sound is akin to popcorn popping
Once the milk solids have settled to the bottom and lightly browned, your ghee is ready.
Gather a strainer, a ladle, and heatproof jar. Slowly pour the ghee through the strainer into the jar. I prefer to use the ladle to do this with, to reduce the risk of spillage as well as to not suddenly add a bunch of hot fat to a glass jar.