Ghee and clarified butter are similar in that the milk solids and water were removed, which leaves behind pure butterfat. However, the methods for making them and the results are slightly different. But you may wonder, are Ghee and clarified butter the same?

Clarified butter is made by slowly heating unsalted milk butter fat. The slow cooking process allows the milk solids to separate from the butterfat. Once the milk solids are skimmed off, the remaining liquid is the clarified butter. 

Conversely, Ghee is made by simmering butter for a more extended period than when making clarified butter. It causes the milk solids to caramelize, giving Ghee a nutty and slightly caramelized flavor.  Ghee is traditionally made in India, the Middle East, and South Asia.

In summary, while ghee and butter share pure butterfat characteristics, they have different production methods and offer different tastes and textures. And it’s essential to use them accordingly to your preference, recipe, or cultural customs.