Butter
Over low heat, slowly melt the butter without stirring.
When melting, the butter should create foam on the surface. This foam is casein, a milk protein. At the bottom of the pan, there should also be whey forming. This whitish liquid is made from the remaining milk and water particles.
Once the butter has completely melted, shut off the heat and let cool a few minutes. Then, remove the foam with a spoon.
With a ladle, collect the clarified butter while carefully avoiding the whey.
If necessary, sift the ghee.
