Ghee in other words is clarified butter, which has a smoke point of 250 Celsius; it does not easily melt either. Its advantage is that it does not need refrigeration.
Ghee is made of butter by taking the top most layers off (the milk part of it), so it becomes lactose free.
When we eat ghee, it is like we would be eating probiotics or prebiotics. So we do not only eat but strengthen our immune system as well. Ghee is an excellent antioxidant, it has anti-inflammatory and anti-cancer features too. Ghee contains omega 3 acid, A, D, E and K vitamins.
Making ghee at home
We prepare it from unsalted organic butter. We warm it up and boil it up slowly, and then we let the liquid simmer. When the whey protein is on the top and starts to get brownish, we can take it off from the heat. Strain the content of the pot though gauze and leave the foam there. From the boiling it will take about 10 minutes until we can clarify our butter.