How to make Clarified Butter

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Today on food for the soul I will be showing you how to make clarified butter....How to make Clarified Butter

Bible verse of the video
Israel has forgotten his Maker and built palaces; Judah has fortified many towns. But I will send fire upon their cities that will consume their fortresses.
—Hosea 8:14

Clarified butter, also known as ghee, has a long history that dates back to ancient India around 1500–500 BCE. The process of clarifying butter began when the domestication of cattle led to increased butter consumption, but India's hot climate made it difficult to store butter for long periods. To extend the shelf life of butter, people began cooking it down until the milk solids separated from the liquid fats, creating a shelf-stable food that could be used as a cooking oil.
Ghee has been a key part of Indian cuisine, Ayurvedic practices, and Hindu religious observances for thousands of years. In Hinduism, ghee symbolizes purity and represents the sun and the fire god Agni, and it's sometimes offered to deities during prayer. Ghee is also used in the cuisines of South and Southeast Asia, and modified versions are used in parts of the Middle East and North and East Africa. In recent years, ghee has become more widely used in the West.
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Ghee originated in India, where the heat was not conducive to storing butter for long periods. But when that butter was clarified — heated until the water evaporates and the milk solids separate away — the product had a long shelf life.
What is so special about clarified butter?
What is Clarified Butter? | Land O'Lakes
When you clarify butter, you remove all the milk solids and water, but are left with the butterfat. This creates a higher smoke point, which makes clarified butter ideal for cooking and sautéing.

What's the difference between ghee and clarified butter?
The Difference Between Clarified Butter and Ghee | Alton Brown
Use clarified butter for frying and sautéing — it is excellent for cooking eggs, popping popcorn or cooking steak. Clarified butter also makes a mean hollandaise. Ghee is clarified butter cooked further to nutty golden perfection. It's basically an extreme version of clarified butter with a shelf life like uranium.