Making ghee is simple if you know how and its very useful for cooking instead of olive oil, as it adds a richness and depth of flavour. So take some butter and let’s go; heat it on medium heat until it get foamy and then the clarified butter is between the top layer (foam) and the bottom milk solids. So you need to pour it off slowly and surely keeping the solids separate.
But Ghee although a type of clarified butter differs slightly. The process of creating traditional clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter along with the milk solids so that they caramelize, which makes it nutty-tasting.