If you live near an Indian store of even Whole Foods, you should be able to find ghee packaged in jars, unrefrigerated.
If you're feeling adventurous, or want to use locally made or organic butter, or just plain want to experiment, here's how you can go about making your own ghee.
Start with a pound (4 sticks) of the highest quality butter possible. Place the butter in a heavy bottomed pot, and allow it to melt over low-medium heat.
It will simmer and bubble for about 25 minutes -- this timing varies a bit depending on how much water is in the butter. You will know its ready to come off the burner when the milk solids brown and have stuck to the sides of bottom of the pan, and the butter has almost stopped bubbling. It's important to stay with the pan for most of this process, especially towards the end. There's not much time between the ghee being ready or being burnt. Next, using a cheese-cloth lined mesh strainer, strain your ghee into a glass bowl, letting the heavier solids stay in the pan.
Let cool, and transfer into a glass jar. It will be solid, almost like coconut butter. I found an old glass miso jar to be the perfect size for keeping ghee. You don't need to refrigerate ghee -- it shouldn't go bad for 6 months.
Have you cooked with ghee before? What did you make?
ALSO! Check out my guest post at Rachel's awesome blog -- The Avid Appetite