After reading a lot about the benefits of eating real foods, I decided to go a bit more "natural" with my cooking oils. I have come to realise that a lot of vegetable oils are made using all sorts of awful chemical processes that I couldn't hope to replicate in my kitchen - making them so altered from their natural state they couldn't come under the heading of real food anymore. Olive oil has been a standard in our house but its not so good at high temperatures, so I needed something that was able to withstand the heat of a stir fry for example, and then I remembered Ghee. Its just clarified butter. Butter is nice and natural and can be made in my very own kitchen so therefore its not a complicated industrial process. Ghee is even simpler and quicker to make than the actual butter itself. The reason butter smokes and burns is that its full of dairy "solids". Once you melt the butter and start to heat it, those solids start to burn, turning your butter