• Boil full cream milk. You will see the cream layer accumulated on top of it. Store cream of around 8-9 liters of milk. 
  

NOTE: This is typically done on a daily basis with about a 1 liter of milk and the cream is stored in the fridge. So in about 9 days time you should have the needed quantity.

• In a pot heat this cream on a medium heat. When you see bubbles start forming at the side, turn off the burner.
  
• To this hot cream add around 1 tbsp yogurt culture. Let it set for 6-7 hours.
  
• Keep it in the fridge for another 5-6 hours. Now we have cream yogurt ready for making clarified butter. 
• Take the cream yogurt in a big bowl.
  
• With the hand mixer, churn the yogurt for 2 minutes on high speed.
  
• Add water. Again churned the yogurt. 
  
• Now you will see the butter has separated from the water. 
  
• Remove the butter. You can drink the remaining buttermilk.
  
• Wash the butter with plain water for 3-4 times. This will remove the small yogurt particles from the butter.
  
• Take the butter in the pot and heat it on a low heat. 
  
• After couple of minutes you will see it turn as shown in picture.
  
• After couple minutes the liquid will look as shown in figure.
  
• After about 20 minutes from start you will see the golden color and consistency as shown in the figure.
  
• After a couple of minutes you will see brown milk solids settling down. Sprinkle few drops of water and if they splutter turn off the heat and keep it aside to cool.
  
• Strain the clarified butter. Discard the brown milk solids.
  
• Cool it completely and store the clarified butter in a air tight container.