Clarified butter is often made by melting butter, skimming off the foam, and leaving the water in the bottom of the pan. Ghee, however, is boiled rapidly until the water in the butter actually boils off and the milk proteins brown. You strain the ghee to remove the milk solids and the resulting butterfat, ghee, is pure and can be stored at room temperature for up to 3 months or 1 year in the refrigerator.