​Ghee is a form of clarified butter. Ghee is like butter and is typically made using cow's milk. Ghee is made by melting regular butter. When melted the butter separates into liquid fats and milk solids. When separated, the milk solids are removed leaving ghee which has much less lactose than butter. Those who are sensitive or intolerant to lactose may find ghee a useful substitute for butter. Ghee also contains butyrate acid which is needed for healthy digestion. 

Recipe: 
To make ghee, place unsalted organic butter in a pan and let it melt and bring to a boil over med-low heat, then simmer on very low heat. The butter may look cloudy and there may be foam at the top (scoop off the foam and discard). In the first five minutes, stir the butter occasionally. 

Leave the butter to continue simmering for another 15 minutes. You will see the particles sin to the bottom of the pan and foam will settle at the top. As soon as the sediment at the bottom starts to brown, remove the pan from the heat. Skim off and discard the foam, Strain the liquid through a fine sieve or muslin into a glass jar. Store at room temperature.