Self-tutoring about cooking: the tutor arrives at the definitions of clarified butter and ghee.

Clarified butter and ghee are not the same but can be explained as follows:

1. Clarified butter is begun by heating butter at low heat so that it melts.
2. As the butter melts, solids will sink to the bottom and a foam will form on top.
3. The clarified butter is just the liquid without the foam or solids.
4. If the butter is heated for longer, the liquid will deepen in color and the foam will solidify and sink. Then, the liquid is ghee.

Source:

www.thekitchn.com