Ghee is the Sanskrit word for the purified essence of butter. You may know it as clarified butter. Best known in India as Desi, usli, or khara ghee. Traditionally it is made by churning clotted or heavy cream into fluffy butter and then simmered until milk solids separate from the fat and settle on the bottom of the pan. Through the heating process the impurities are removed. What you are left with is an intelligent fat that quickly converts to ojas. There is really no substitute for the pleasant aroma and digestive ease of this sweet golden liquid.