[ViolaMum]

I just re-read your original post - clarified butter is simple. You don't need to buy it. Butter is made up of fat, water, and then milk solids, some protein bits. Those solids are what burn if the heat gets too high. The fat itself is great for high heat cookings. Clarifying butter is the process of removing those solids. (Ghee is the Indian name for clarified butter.)

If you melt it over low heat on the stove, you will see white milk solids separate from the yellow fat. Let it sit for 10 minutes or so then spoon those out until the melted portion is pretty clear. Let it cool and refrigerate. Once it's solid, use it in the recipe. That's the traditional approach.

Cook's Illustrated has an alternative method that I've never tried, but now I want to. It looks faster: Bring 1/2 cup butter and 1/2 T cornstarch to a simmer in a pot with high sides. (This does foam, so you need a high-sided pot to accommodate that.) The water in the butter as well as any water-soluble proteins in the milk solids will be trapped in the cornstarch; any non-water-soluble proteins will separate out of the liquid. Line a fine-mesh strainer with a coffee filter and pour the liquid through it to strain out the solids and you’re left with clarified butter.