Make Cream from milk for 15 days at least and store them. Check out the tutorial-How to make malai
Prepare butter directly from that stored malai by churning the malai until butter and water are separated OR make butter from curd.
Your base is ready. You can now make ghee.
Making ghee from malai
Heat the butter in a heavy bottomed kadai in medium low flame to avoid burning, keep stirring in between. The butter slowly melts down, keep stirring.
Once it has melted down completely,allow the butter to boil.
Within very few minutes the creamish yellow color turns to light brown ghee.
The whole process takes 40 min approx on medium flame.PLEASE cook butter on LOW to MEDIUM flame and don't go away because it easily comes out from kadai when a temperature is high.
Now filter the ghee into the ghee container without the residue, can you see the dark brown residue being held off?
Homemade ghee is ready.
Store them air tight container.
Notes
Do the whole process in low or medium low flame to avoid burning.
Ghee can remain fresh at room temperature for 2 to 3 months.