Making it is simple:
- Melt butter
- Heat to a boil
- Leave it on the heat after the boiling stops
- It will foam again and start to brown in about 8 minutes
- Strain it through cheese cloth into a heat resistant jar
Ghee tastes like a very intense, browned butter.
For the last couple of weeks I've been using it as an oil substitute in everything: chicken, fish, stir fry, rice pilaf, dal, you name it. I haven't used it for popcorn yet, but I hope to do so this weekend.