Ghee is clarified butter. It may be ordered through Maharishi Ayur-Veda Products international (MAPI). It may also be purchased at delicatessens, natural food stores, or Indian groceries in your community. Or you can follow these directions and make it at home.
1.Place a pound or more of unsalted butter in a deep stainless steel or Pyrex type glass pan. Use medium to medium-low heat. Watch to make sure that the butter does not scorch while melting.
2.For the next 30-40 minutes the water will boil away. Approximately 20% of the butter is composed of water. Milk solids will appear on the surface of the liquid and also at the bottom of the pan.
3.Make sure to remove the liquid from the heat as soon as the milk solids on the bottom of the pan turn golden brown. Otherwise, the ghee may burn. At this point, you may notice that the ghee smells like popcorn and that there are tiny bubbles in the ghee rising from the bottom.
4.Strain the sediment from the ghee while it is still hot. Strain by pouring the liquid through a cotton cloth placed over a stainless steel strainer in to a stainless steel or Pyrex type pan. At this point liquid is very hot, so you should be careful.
5.Ghee can be stored at room temperature. If the ghee becomes solid due to being cool, just heat it slightly and it will become a liquid again.
CAUTION: Be careful when handling hot liquids, Ghee should never be left unattended during the heating process.