Awesome loking plates
Where do get your ghee or you make it yourself? If so then where do you get the butter?
I make my own with Kerrygold (salted) butter from Costco.
I know exports always talk about unsalted butter, I can't be bothered. Costco has the best price on Kerrygold so I use that.
Dump the butter in a thick bottomed large Sauce pan on low heat and let it melt, simmer, bubble violently at times until the milk solids caramilze deeply (that's the ghee flavor).
Remember this is NOT clarified butter, it simmers past that.
Strain it through a coffee filter, cool and transfer to a squeeze bottle or however you want to store. I do not refrigerate mine.