Making Ghee from butter is a way to stabilize it for storage. I used to make it for backpacking trips. A bit of ghee added to our reconstituted freeze-dried mush was terrific! I kept it in a tightly sealed jar for weeks at ambient temperature. The days got pretty hot, though the nights cooled down.
Making it is easy:
Melt butter over low heat. Skim any foam from the surface. Let it settle -- there will be white milky curds at the bottom of the pan. Slowly pour off the liquid, leaving the solids behind. The liquid is ghee. Discard the milk solids.