It is heat tolerant, making it useful for quick sautéing and browning. Ghee is delicious drizzled on toast, oatmeal and grains. I use ghee in many of the recipes that are posted so wanted to give the instructions on how to make ghee at home. It is best to make fresh but you can purchase organic ghee at a well stocked health food store or Indian market too.

Use the following equipment:
3 or 4-quart heavy bottomed stainless steel pot
4-inch wire mesh strainer
Terry cloth or flour sack dishtowel for straining
Heat resistant bowl or pot for straining hot ghee into
Clear glass container with tight fitting lid
1 pound of organic unsalted butter

Place one pound of butter into the pot. Bring the butter to a boil, and then reduce the heat to produce a slow, steady rolling boil. Keep an eye on the butter to avoid burning it. Allow the foam that is produced to settle to the bottom of the pot. As the foam is reduced, it produces a crackling sound, which is due to moisture evaporating from the butter. Let the butter simmer for up to 30 minutes. Keep the heat on your stove as low as possible. The ghee is complete when you see browned butterfat caramelized on the bottom of the pan, while the top portion of the ghee is mostly clear. Allow the mixture to cool slightly and strain it through the cloth into a heat resistant container. Allow the ghee to cool completely before storing it in the clear glass jar. You can keep the ghee for up to one month without the need for refrigeration.

You can also make ghee in a crock-pot without the risk of burning it. Place the butter in a crock-pot on the lowest possible setting. It usually requires about six hours for the solids and moisture to completely cook out leaving the pure golden ghee. It will take 6 hours on low heat.

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