Clarification of butter is the process of removing the milk solids from butter so it can be used for higher cooking heats without burning. To clarify butter, place the butter in a small butter warmer or saucepan and melt over low heat. The milk solids will settle to the bottom or may float on top. Remove the foam on top with a spoon, and then slowly and carefully pour the clarified butter into a bowl, leaving the milk solids at the bottom of the saucepan. Alternatively you can pass the butter through a cheesecloth-lined strainer to strain the milk solids. Clarified butter is sometimes called by the Hindi name ghee. But most commercially available ghee is made from vegetables not milk. In the Arabic-speaking world clarified butter is known as samna or sman.