Ghee from butter is the basic rule of making ghee. The homemade process is used to produce ghee on a small scale. The whole process is divided into three phases; churning, boiling, and filtering ghee for storage.

The churning process converts unsalted butter readymade.

Ghee is known as clarified butter because it is made from the process of clarification or refinement. The process of making butter is a slow cooking boiling method. You have to boil butter against low flame unless butterfat gets wholly separated.

During the ghee-making process, water evaporates, and milk solids like lactose and casein get eliminated and drop at the bottom of the butter boiling pan as ghee residue.

The refined butterfat in a melted state remains in the pot, which you have to filter with a strainer or cheesecloth to store in an airtight container. It is ghee, which is prepared from butter.