@Tfmonkey You can easily make your own clarified butter by getting several pounds of butter, enough that when melted, it will at least fill the pot half way, a medium sized boiling pot, you might use to make a pound or half pound of macaroni, like 1 gallon. Melt the massive pile of butter in the pot until it is fully melted and is no longer opaque, you want to see clear, golden oil.....once you get it to this stage, take it off the heat.
@Tfmonkey Once you take it off the heat, let it cool down to room temperature, and then put it in your fridge to re-solidify. Once it has thoroughly cooled, you will have a dense layer of hard fat floating on a thin layer of butter water and milk solids. Simply poke through the butter to drain the liquid, you can now use your ghee, keep covered at room temp.
