Making butter at home is indeed a culinary art, but the process of making butter plays a critical role in ghee manufacturing. Better the butter produced ghee will be of superior class.

Butter is a milk-made product. By churning milk, butter manufacturers produce butter, which contains milk fats, some water, and some portion of milk solids.

Clarified butter, also known as “ghee” in Indian cuisine, has removed its water and milk solids, leaving behind refined butterfat. Clarified butter has a higher smoke point than regular butter, which makes it suitable for high-heat cooking methods like frying and sautéing.

Clarified butter has a longer shelf life than regular butter because the removal of water and milk solids makes it less prone to spoilage. It also has a rich, nutty flavor and is commonly used in Indian, Middle Eastern, and other cuisines for frying, sautéing, and as a flavor enhancer in various dishes.

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Ref:
Clarified Butter