For my latest batch of ghee or clarified butter, depending upon where you draw the line, I put away the saucepan and plugged in the slow cooker. I loaded up the slow cooker with 2 pounds of unsalted butter and put it on low with the lid off.
Once the milk solids separate and it develops a dark yellow color, filter and jar.
I used cheese cloth, which didn’t remove all the milk solids. I also tried a coffee filter, but that didn’t allow the ghee through at all. I also experimented with a gold mesh tea filter, which did a fine job. On other websites, you will see times for making ghee in a slow cooker range from 2 to 8 hours. Mine was closer to 8 hours.
Two pounds of butter made 2 pint jars full of ghee.