Ghee is clarified butter from Southern Asia used in the cuisine of India, Pakistan, and the surrounding area. It is an excellent fat for high-temperature cooking.
There are as many types of ghee as there are animals people get milk from and there is vegetable ghee as well, though it often contains trans fats and should be avoided. Unless otherwise specified, ghee listed on a recipe is most likely cow’s milk ghee.
Ghee made of cow’s milk is used in Hindu and Vedic sacrificial rites.
Ayurvedic tradition says that ghee from cow’s milk promotes vitality.
You can make your own ghee using good quality butter. Bring it to a boil in a saucepan, then reduce heat to medium and continue simmering. It will foam as the water simmers off, the bubbles gradually getting smaller. Then the solids will start to turn brown and sink to the bottom. That means it’s ready. The ghee will be a rich golden color. Strain this through a cheesecloth into a clean, dry jar. Let cool, seal, and store. Ghee will keep without refrigeration for a month.