Clarified butter is prepared by cooking off the liquids, and skimming or straining the milk solids, resulting in pure butter fat. This raises the smoke point so that the butter doesn’t burn when sautéing at high temperatures. Clarified butter is known in Indian cooking as ghee. One method used in professional kitchens is to simmer and skim the milk solids off as they rise to the surface. This often results in a loss in yield, because along with the milk solids, butter is also being skimmed. A better method is to gently simmer the butter without skimming, until the liquids are cooked off, and the butter becomes clear. The butter can then be strained of any excess milk solids. Be careful to watch the butter as the liquids evaporate, because it can brown or even burn if you’re not paying attention.