Ghee, or clarified butter, has a higher smoke point than regular butter. This means that it can be cooked at higher temperatures without burning. It also has a slightly nuttier flavor than butter.
1. In a small saucepan or frying pan, melt the butter over medium heat until it is completely melted and solids rise and sink.
2. With a small metal wire mesh strainer, strain the butter by pouring it through into a glass container. You can repeat this step if you don’t catch all the solids the first time
That’s it! Throw the solids away, and that nice golden yellow liquid your left with is your ghee!