Ghee is another name for clarified butter, which is free of harmful fatty acids and has a long shelf life without refrigeration. Because of its sharp/penetrating, dry, mobile, light and subtle vibrational frequencies, ghee is truly a medicinal food. It pentrates the tissue layers of the energy mindbody quickly and can serve as a vehicle for herbs to carry them to the tissues. You can think of it as a medicinal taxi cab.
Preparing ghee is simple.
Four pounds of unsalted pure butter results in four pints of ghee. After melting, there will be a rich, fatty foam that accumulates over the surface of the cooking liquefied butter. As the cooking progresses, this foam layer begins to disappear as the fatty acids are cooked away. These fatty acids become a waxy, oily, gooey substance at the bottom of the cooking vessel as the process of ghee formation takes place.
You can tell when the you have burned off the fatty acids when the water content is gone from the butter. The bubbling that occurs throughout cooking begins to subside and the liquid becomes quiet. (If you continue to cook the butter beyond this point, the ghee will burn.)
After preparation, the ghee can then be strained through cheesecloth into glass storage containers. This will keep the fatty acids from contaminating the ghee.
The final product should have a nutty aroma and a rich yellow color in its liquid state. In its solid state ghee should be soft, light yellow and easily spreadable. When heat is applied, it melts quickly.