If you can melt butter, you can make ghee, aka ‘clarified butter.’ Clarified butter is the locavore’s answer to a local cooking oil that is healthy and delicious. It can withstand high temperatures better than most other natural, unrefined oils. The whole process takes about 15 minutes.To make ghee, I went to the Pike Place Market Creamery and bought a container of pure butter from Golden Glen Creamery in Bow, WA. The recipe called for 1lb. of unsalted butter. This was ‘lightly salted’ and slightly less than a lb. but it looked so good, I wanted to try it.Heat the butter in a small pan over medium-low heat. Once it has completely melted, skim off all the foam that has come to the surface with a spoon and discard. The solids will drop to the bottom of the pan. The lovely, golden layer between the foam and the solids is what you want. Cover your container with cheese cloth and pour carefully.This solidifies and will keep for a month or two in the refrigerator. Some just keep it on the counter instead. Whenever you want to saute and have a light buttery flavor, just take out a spoonful or two and use like you would olive oil. The combination of the two is also delicious, just not completely local.In India, Ayurvedic medicine commonly uses ghee as a medicinal agent that aids digestion, absorption and is very nourishing.This recipe was inspired by Heidi Swanson in her wonderful book, Super Natural Cooking.