In French cuisine, you will often come across recipes that need clarified butter. And most Indian savoury dishes include ghee. Clarified butter and ghee are pretty much the same thing, and very quick and easy to make.
In a small saucepan on medium heat, melt the butter. As it melts, it will separate into three components - a foamy white scum on the top, the clear golden clarified butter, and some white sediment on the bottom. Skim off the scum from the top. Carefully pour the butter through several layers of muslin cloth (cheesecloth), trying not to disturb the sediment in the bottom of the pan.
And that's it! The clarified butter will keep in the fridge for quite a while.