mr steev
magic thought wizard
*In case you have never made ghee at home it is not difficult, you get unsalted butter and heat it slowly without stirring in a heavy bottomed pan until it has separated into: foam on top; clarified butter in the middle; milk solids which looks like powder on the bottom. Cook it until the milk solids have gone a bit caramel coloured, then skim off the foam and strain the rest, ghee is the clear liquid part. The milk solids are used in some Indian sweets, but if you are only making ghee a bit at a time there won't be enough solids left to do anything useful.
Cheaper buying it though I would've thought. Most supermarkets sell it now don't they if there's not an Asian shop nearby. It lasts for ages too (in theory )