@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 The only difference between clarified butter and ghee, is that i believe ghee goes through a minor fermentation step after it is clarified, authentic ghee it left to age and ferment in clay pots. It doesn't do that much to the flavor, so plain clarified butter should suit your needs just fine. Keep in mind salted and unsalted varieties of butter, prob best to use unsalted for this application.
