Ghee is clarified butter where the water and milk solids have been boiled off leaving us with this golden butterfat. 

Fats are an integral aspect in our diet and according to Indian traditional, ghee is the best form of fat your body can ask for. Ayruveda teaches us that ghee may be beneficial for balancing lipid levels, promoting learning and memory, strengthening the immune system, and warding off pathogens and cancer. In addition it nourish the eyes, hair and skin, the traditional ghee lubricates and cleanses the insides, including the intestines, tissues, joints and arteries. 

How to make Ghee:

1) Use unsalted organic butter. 1 pound of butter takes about 15 minutes of cooking time. The more butter you are using, the more time it will take. Cut your butter into square pieces as this will help it to melt faster and more evenly. Put the butter in a heavy, medium-sized pan. Turn the heat on to medium and stir gently from time to time until the butter has melted.

2) Pretty soon you will see white foam at the surface and when your butter starts to simmer turn down the heat to medium-low until the butter just boils and continue to cook at this heat. Do not cover the pot and do not stir much. 

3) Keep your eye on the ghee, as it can easily burn. After a while the bubbling will increase and foam will become thinner and you will see the milk solids starting to attached on the side of the plan. Just scrape the sides from time to time to help it sink to the bottom of the pan and as the milk solids start to sink to the bottom and get a brown color you will see that the butter is begin to clear up and has a nice golden color. Keep a close eye on your butter and keep stirring, scraping the sides and bottom so the milk solids don't attach to the pan and burn.

4) After a few minutes you will notice how big the bubbles are getting and all the sudden you will see how the butter gets a white foam for a second time. This is the indication that your ghee is now ready and you can take it off the heat. Let it cool until just warm. Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container. Discard the curds at the bottom of the saucepan. 

Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration and the medicinal properties are said to improve with age. Don't ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.

Enjoy your golden ghee!