You can make your own ghee/ clarified butter. Take what ever amount of butter you want to convert and put it in a sauce pan. Heat the butter at low to moderate heat until all of the butter is melted. Carefully remove the pan from the heat and leave it for a while to let all the milk solids settle. Once they have settled, very carefully pour the butter fat into another container. If some of the solids get mixed in, let the remainder sit again for them to settle out. Be careful when heating not to let the butter get too hot as it may scorch or burn and become bitter. It's a little more work, but this saves you from having to find a place where you can buy it, and I presume, save you a little money as it probably costs more to have someone else do it. BTW, it's the milk solids that burn when you burn butter. Clarified butter is great for using for oil in frying, as in sauteing, browning fish before cooking, etc. I am finding out that the best way to cook fish is brown/sear it first and then finish in oven.

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