Ghee and Clarified Butter are the same thing.  Simply, it is butter with the milk solids and water removed.  What remains is pure fat.  If kept in an air tight container it does not need to be refrigerated.  It is the milk solids in butter that make it go rancid.  One pound of butter will yield about eight or nine ounces of Clarified Butter or Ghee.

To make Clarified Butter or Ghee, slowly melt one pound of unsalted butter in a heavy sauce pan.  Allow to simmer gently until it bubbles.  It begins to bubble as the water evaporates.  Continue to simmer over a moderate until it is golden colored.  As it bubbles skim of any milk solids that rise to the top.  When it is golden, (if it begins to turn brown it has gone too far) remove from the heat and allow to cool.  When cool enough to solidify, (you may need to refrigerate to achieve this) you can lift the block of clarified butter or ghee out of the pot and gently scrape any impurities off the bottom.  Store in a sterilized glass container with a tight fitting lid.  Completed Ghee does not need refrigeration.