Ghee is a special form of clarified butter with many healing benefits. According to Ayurvedic texts, ghee benefits all parts of the body, is the best overall remedy for pitta (inflammatory) problems, and is a great vehicle for most herbs. It enhances digestion and increases agni (digestive fire) without increasing pitta. A favorite of many yoga practitioners, ghee also lubricates the connective tissues and promotes flexibility. Ghee is said to help remove the effects of poisons, and it is also an aphrodisiac known to increase sexual vitality. It promotes mental stability, memory, and intelligence, as it is lauded for building nerve and brain tissue, and is useful in treating mental diseases such as epilepsy and psychosis. Ghee promotes beauty, improves the complexion and luster, and is also used externally. It is a great massage base for pitta (sensitive) skin. Ayurveda is also known to recommend ghee, sometimes mixed with honey, as an application for wounds, inflammation and blisters.
To make ghee, place at least 1 pound of organic unsalted butter (the fresher the better) in a saucepan on the stove top. Melt at low/med heat and let it be. It is always nice to do this with a calm and positive mindset, bringing positive intentions and awareness to the whole process, and being consciously grateful for the cows, farmers, etc. that brought you the butter. Mantras are also nice to recite while making ghee.
White milk solids will separate and sink to the bottom of the pan, and the top will become frothy. Listen to the ghee! When the popping and crackling slow significantly, with a few seconds between, the ghee will be ready. This process of removing impurities (including milk solids and saturated fats) can be different every time, usually taking 30 mins to an hour, depending on a number of factors- how fresh the butter is, what the cows ate, etc. The milk solids at the bottom of the pan may become dark and burnt-looking, but beware- there is a fine line between having a beautiful amber colored ghee and a batch of burnt ghee.
When the ghee is done, be sure to remove it from the heat and let it cool for several minutes. Pour the ghee through some cheesecloth into a clean, dry glass jar and discard the solids.
Ghee can be stored in a cupboard, and its benefits increase with age. Refrigeration is unnecessary as long as it is kept clean, out of the sun, and free of water (no double-dipping- use clean and dry utensils only, or it may mold). Ghee will solidify at cooler temperatures.
Enjoy your own jar of liquid gold + love, and share it with friends!
(above info from Prakriti: Your Ayurvedic Constitution by Dr. Robert E. Svoboda and The Way of Ayurvedic Herbs by Karta Purkh Singh Khalsa and Michael Tierra)