Ghee is used in many Indian dishes but has other uses as well. It's very similar to clarified butter and can be used as a High-Temp/High Smoke Point for frying and sautéing.
In a medium sized, very heavy saucepan, melt the butter over medium heat
The butter will turn frothy, lower the heat and simmer until most the foam evaporates
The butter will begin to bubble quite a lot, stir occasionally
When the butter changes from yellow to a clear golden brown with the milk solids at the bottom of the pan the Ghee is done
Remove from the heat and let cool slightly
Skim any remaining foam or bubbles from the top
Very gently, as not to disturb any of the milk solids on the bottom of the pan, strain through a fine mesh sieve into a glass jar
Let cool to room temperature before putting lid on
Notes
Can be left at room temperature for up to 3 months and in the refrigerator for up to 1 year.Ghee can be used to sauté and fry at very high temperatures and has a high smoke point.