From a nutritional standpoint, both butter and ghee or organic animal oil are basically made from the fats of whole milk. Although butter in the is almost always made from cow’s milk, the ghee used for cooking in Iran is often made from ship milk. Both ghee and butter are usually 80% milk fat or greater in terms of their composition, and about two-thirds of that fat is saturated fat.
Same technique, but Ghee simmered longer to bring out butter’s inherent nutty flavor!
Clarified butter is made by melting butter and allowing the ingredients to separate by density. The milk solids and water are separated from the butter fat. As the butter melts and simmers the water evaporates, milk solids sink to the bottom and the butter fat (the part you want) and whey protein rises to the top. You can then very carefully skim off the whey protein and pour the butter fat into a jar and store in the fridge for future use.