I usually buy organic ghee which I find easily in my health food store and even one supermarket, but you can easily make your own.

To get started, purchase one or two pounds of Kerrygold Unsalted Butter or any quality unsalted pasture butter. I like Organic Valley Pasture Butter, which I find in my supermarket.  In general, half a pound of butter will yield roughly one cup of ghee. You'll also need a fine mesh strainer, lined with cheesecloth (preferred) or a paper towel and a wide-mouthed glass jar with an airtight lid.  

You can make ghee on the stovetop or in your crockpot. Here's how:

Stovetop Method

1.    Add Butter to a small saucepan and heat over medium heat.

2.    When the butter has melted and begins to bubble, reduce heat to medium-low and skim the foam with a spoon. Continue skimming to remove all foam (10-15 minutes).

3.  As the butter continues to cook, it will become darker as it condenses and the water is driven off. The milk protein will form dark clumps and sink to the bottom.

4.    Place the strainer lined with cheesecloth over a wide-mouth jar.

5.  Carefully pour the liquid through the strainer.

Slow Cooker Method

1.    Add Butter to a slow cooker. Turn the heat to the "low" setting.

2.    Cook on low for 6-8 hours (longer cooking time produces a darker ghee)

3.  You may skim the foam if you wish or simply allow it to sink to the bottom.

4.  Place the strainer lined with cheesecloth over a wide-mouth jar.

5.  Carefully pour the liquid through the strainer.

Allow the ghee to cool and then seal the jar.

You can add a sprinkle of high quality salt (like Celtic Sea Salt) to mimic the flavor of butter. And for a more mellow flavor, consider mixing ghee with an equal amount of organic, virgin coconut oil to make "coconut ghee". Store in an airtight container. Ghee is completely stable at room temperature and will keep for a year, even without refrigeration.