Ghee or clarified butter
Place the butter in a saucepan and melt over low heat. Then increase the temperature to the point of letting it boil with small bubbles. At first, its color is milk white. Skim the foam that forms on the surface.
Boil gently until the liquid turns clear and small white balls form on the bottom of the pan (the thiazine protein). The ready clarified butter has a transparent amber color.
Filter it through a gaze (lined in a strainer) and collect the liquid obtained in a clean, dry jar. When the butter cools, seal the jar with its lid. Store in a dry place for up to 5-6 months. It is also possible to store it in the refrigerator.
Normally, the ghee looks like crystallized honey, but it is soft and can easily be spread even if its temperature is around 6-10 degrees.
500 g normal butter makes about 300-350 grams of ghee.