Ghee is a traditional Indian clarified butter used for cooking and baking. Traditional way of making ghee is from boiling raw milk to get cream, churn the cream to make fresh butter, and then boil the butter to make ghee. Over here, it is pretty easy, we just start from boiling butter to turn into ghee.
Ghee is considered healthy choice in comparison with any other butter and cooking oil. Ghee is a saturated fat as it comes from animal fat. It is not good to eat in large quantities, or if you have high cholesterol or heart problems. However, ghee has no hydrogenated fat if made from pure butter, and is considered healthier for that reason, if eaten in moderation.
According to Ayurveda (a form of alternative medicine, originated from India), ghee aids digestion more than butter or any other cooking oil. It also helps boost the imune system. Ghee helps balance excess acid secretion in the stomach, and it is also more digestible for the lactose intolerant than butter, because milk proteins are removed when the butter is clarified.
Ghee is great for cooking because it cooks at high temperatures without burning. It gives you a rich, delicious taste than no other oil can, and just a little bit packs a punch of flavor. Try it and you'll know it :)
Note: Ghee can be stored at room temperature, due to its lack of moisture. Please be reminded, don't let any moisture get into your jar. That way, it can last forever!
(some of the information was adapted from Naturopath)
Ghee (clarified butter)
All you need is this
 |
| 1 lb of unsalted butter (500g) |
Let it boil for 15 minutes. Do not cover. Milk solids will separate and settle at the bottom.
The translucent, golden liquid is ghee. Strain the ghee through a cheese cloth or fine sieve, and store it in airtight glass jar, at room temperature (or in your fridge). 
The final product is creamy, light yellow.
