In India, ghee is an essential part of our lives. It is used in cooking, to fuel oil lamps, and to pour into the fire during all manner of ceremonies. It is often treated as a symbol of purity.
Making homemade ghee was as much a part of our daily lives as was making homemade cultured butter. We had raw milk delivered to us every morning. Almost immediately, it was heated gently until it boiled. As it cooled, there was this magical layer of thick cream that floated to the top of the milk. It thickened as the milk cooled. Refrigeration made this layer almost solid and easier to scoop out into a special ceramic pot. Once that ceramic pot was full, a yogurt culture was stirred into it, and it was allowed to sit overnight on the counter.