Ghee is clarified butter. The milk solids and impurities are removed. It is a healthful, pure protein. Use as you would butter or cooking oil.
To make ghee, simmer unsalted butter over the lowest heat for approximately 30 minutes. (keep an eye on it, since it tends to burn easily. If it starts to turn brown, it is burning.) A white foam separates from the yellow ghee. Skim off all the white foam. Clear yellow ghee will be left. Pour into a clean, wide-mouthed container, though cheesecloth held onto the jar with rubber band, or through a fine metal strainer, not allowing any white sediment to slide in. Store at room temperature with jar covered.
Ghee keeps. Without refrigeration for 3-4 months when stored in a closed container; up to one year in the refrigerator; and indefinitely when frozen. Therefore, it is a good idea to make large quantities at a time.