Ghee has almost mythical properties in Indian culture and Ayurvedic cooking. It is used as a cooking fat that resists spoiling without refrigeration, but can also be used as a massage oil and elixir to pacify Vata and Pitta doshas, and to a lesser extent, Kapha, if that dosha is not in a state of vitiation, or imbalance.
Ghee is essentially the fat from butter with the milk solids removed. It is like clarified butter, but it is cooked longer so that the milk solids are completely removed to leave a golden, nutty flavored pure fat. This substance will keep at room temperature for weeks as long as you are careful not to introduce any water to the fat as that will speed the spoilage.
Like paneer, it’s simple to make but requires some patience and technique. There is only one ingredient: the best unsalted butter you can buy. I recommend butter from grass-fed cows, such as Kerrygold Irish butter.
To begin, drop the butter in a heavy-bottomed pan. You don’t want the ghee to burn, so keep a close eye on it as it begins to heat up.
Once the ghee has reached a low boil, ensure that it stays boiling at this low rate throughout the cooking process.
After a few moments, you will notice the white cream part of the butter begin to foam on the surface of the liquid. As 
the process continues, you can move this foam aside to see the clear part of the butter underneath. Small bits of the milk solids will begin to sink to the bottom of the pan. These drippings can themselves be used in Indian recipes, but for the purpose of this recipe, we will remove them.
Once the ghee has simmered for about ten minutes, the liquid under the foam will begin to turn a rich gold and take on a nutty flavor and smell. When that happens, remove from heat. Skim off the top layer of foam until all you can see is the golden liquid. Strain though a cheesecloth or metal strainer into a clean glass jar; seal and put in the refrigerator until next use or leave out if you will be using frequently. If the ghee congeals, you can easily bring the it back to room temperature by placing the jar in a bowl of warm water until it begins to liquefy.
