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Also known as clarified butter. There are other ways to make this, if you have more direct access to a cow.
Melt the butter starting at most at a medium heat, and then reduce the heat to low. The goal is to boil off the water without burning anything. A white scum will form on the surface, spoon this off and discard. Or make sweets from it? Eventually there should only be thin white bubbles on the top; at this point strain with a coffee filter the ghee into a container and let it cool.
Ghee is useful for cooking at high temperatures where the milk solids would burn, or to preserve butter where cooling is not possible, or where the milk proteins are problematic for other reasons.