The result is a clear, yellow butter that can be heated to higher temperatures before burning.

[1] Typically, it is produced by melting butter and allowing the components to separate by density.

[4][5] In cuisine of the Indian subcontinent, ghee is made by cooking clarified butter longer during the separation process in order to caramelize the milk solids, resulting in a nutty flavor when they are filtered out.

In some regions of Croatia butter was clarified (and called maslo) for better preservation at room temperature.

In Mongolia, ghee or "yellow oil" is widely consumed with traditional milk tea.