Ghee is pretty amazing.

As far as cooking fats go, it's one of my favourites. It's so flavourful and provides so many health benefits (post to come on this) while also having a high smoke point (252 deg C/485 deg F, meaning that it doesn't get damaged when cooking at high temperatures).

The problem I have with ghee is finding good quality stuff from grass-fed cows. That's why I've taken to making my own with my favourite grass-fed butter, Kiwi. This stuff is not cheap because it's imported from New Zealand, but the difference in quality, colour and taste is so obvious that I rarely buy anything else.

The process is super simple and pretty much just requires you to simmer the butter over fairly low heat for about 20 minutes to allow the milk solids to separate out and fall to the bottom of the pot (this is why it's called "clarified butter").

So here's my process:

Melt the butter. I usually do a pound at a time, breaking it up with a spoon a bit to make it melt faster over medium heat.
Allow it to come to a simmer over medium heat before turning it down to low-ish (between 2-3 on my stove setting)
Wait for it to start bubbling and foaming a bit, seeing the milk solids gather and clump and then fall to the bottom. You can stir a bit during this time to keep the milk solids from sticking to the bottom of the pan and burning, but if you're doing it over low enough heat, this isn't even really necessary.
Wait for it to foam a second time. This foam will be a lot of tiny bubbles that looks frothier than the first foam.
When it's completely foamed at the top, take it off the heat.
Allow it to cool a bit as you get a jar and cheese cloth ready in a strainer.
Pour through cheese cloth in to jar, removing the caramelized milk solids. (You can eat these if you can do dairy and want a treat!)
Allow to cool to room temperature and then place in fridge to solidify (but you can also just store it at room temperature just fine - another reason it's an awesome fat).