Ive been making my own butter ghee of late. No cheesyness about it whatsoever.
I think you can call it clarified butter as well. Dead simple to do but a bit time consuming. I just put some good quality butter in a saucepan, melt it, stick a couple of bay leaves in it, and separate the solids out. Discard them and then sieve the liquid through a piece of muslin cloth. Cheap butter has a high level of solids and therefore a low "yield" of ghee. I use Lurpack.
The Balti base I am developing has a high dairy content so I decided to go with the flow and use butter ghee instead of veg oil. It works well. I will post the recipe soon
Regards
Mick