For centuries, clarified butter has had enormous cultural influence around the globe. Making clarified butter involves slowly heating unsalted butter to 212°F (100°C) and letting it boil until the water vaporizes. Once the bubbling stops, three layers remain: whey protein, liquid fat, and casein particles. Once you remove the skin of whey protein, you can pour off the fat, which is the clarified butter.

Ghee is the chief form of cooking oil in many Indian regional cuisines; it is also used medicinally and plays a part in some Hindu religious ceremonies.