In India, many families buy a big jar of fresh milk every day and boil it at home, they will save the cream on top of milk and keep it in a jar. When the amount of cream in the jar reaches desired amount, the housewife will boil the cream in a heavy bottom pan or clay pot at low heat to slowly evaporate water content in the cream, the clarified liquid will be homemade ghee/clarified butter.
The same method is being used in many countries in the world to preserve clarified butter.
It is almost impossible to accumulate the amount of cream needed to make ghee at home nowadays, thanks to technology, we no longer need to pasteurize milk by boiling it at home.
But it doesn't mean that we can't make the lovely homemade ghee anymore...
Here is the workaround method.