When cows come to the milk production season, Tibetan women will milk the livestock one by one with vats. After the fresh milk is collected together, they will pour enough milk into a cauldron lit with cow dung and boil it. When the surface of the milk changes slightly, they will pour it out, pour it into the traditional butter bucket, stir it constantly, and roll it with a stick, so that the fat in the milk is fully "squeezed" and floats on the surface of the milk, even forming a golden uneven floating "object", and then they can fish it out. The floater caught is what we call ghee, but it is still full of milk, so we need to press it off and wash it with our hands, then knead it into a round jiaozi by hand and put it in a leather bag until it is "smooth and fixed".
Having said that, I think you can understand that ghee can't be cooked at home. After all, the milk we drink is "milk" after multiple sterilization and even dilution, and the original concentrated milk is needed to make ghee. As for saying that if you live in the countryside, you can certainly try to raise cattle, but what I want to say here is that this ingenious work will not be successful in a day or two, so if you are in a hurry, I suggest you buy one first! Otherwise, by the time you make ghee yourself, the day lily will have cooled several times.